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.