Citrus Avocado Fennel Salad
A lovely, simple salad bursting with bright flavors. Varying textures make it perfect to accompany a main course, or it can easily stand alone.
Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey leave out for Whole30
- 1/4 teaspoon salt
- 1/8 teaspoon pepper leave out for AIP
Salad
- 1 medium grapefruit segmented
- 2 navel oranges segmented (any variety will do but we love Cara Cara or blood orange)
- 2 tangerines segmented (mandarin, tangelo, or satsumas work as well)
- 2 avocados sliced thin
- 1 medium fennel bulb cut in half and sliced very thin
- 1 tablespoon fresh fennel fronds chopped
Instructions
- Add olive oil, vinegar, honey, salt, and pepper to a shaker bottle or small mason jar. Shake to combine and set aside. Alternatively, whisk contents in a medium bowl.
- Arrange citrus segments, sliced avocado, and fennel on plate. Drizzle with dressing, and top with fennel fronds. Serve immediately.
Notes
I know segmenting citrus is not a fun job. You can skip this step if you don't mind eating the membrane and/or don't have time.
Bonus - use the leftover salad ingredients to top a green salad the following day. This goes great with arugula and grilled chicken. Be sure and use extra dressing so it doesn't eat dry.
Tried this recipe?Let us know how it was!