Winter Citrus Salad with Avocado and Fennel

Last January, when my kitchen felt gray and everything outside was frozen solid, my sister dropped by with a bag of blood oranges she'd found at the market. We stood at the counter peeling them, bright juice staining our fingers, and decided to throw together whatever we had on hand. That spontaneous lunch became the reason I now crave citrus when the temperature drops.

I made this for a dinner party last February when two guests announced they were vegan and another was gluten-free. The table went quiet when I brought out this towering platter of colors. Within minutes everyone was asking for the recipe, and I realized sometimes the simplest dishes are the ones people remember most.

Ingredients

• Oranges: Use whatever looks best at your market, the mix of regular and blood oranges creates that gorgeous color gradient
• Grapefruit: Adds a slight bitterness that balances the honey in the dressing beautifully
• Fennel: Slice it as thin as you possibly can, it should almost be translucent
• Avocados: Get them perfectly ripe, they need to yield to gentle pressure but not feel mushy
• Extra-virgin olive oil: This carries most of the flavor so use the good stuff you usually save for special occasions
• Lemon juice: Freshly squeezed makes a difference you can actually taste
• Honey or maple syrup: Just a tiny bit bridges the gap between the sweet citrus and tangy dressing
• Dijon mustard: Helps the dressing stay emulsified and adds a subtle depth
• Toasted nuts: Pistachios look stunning against the oranges but almonds work perfectly too

Instructions

Prep your citrus:

Cut off the top and bottom of each fruit, then slice down the sides following the curve to remove all the bitter white pith. Work over a bowl to catch all those precious juices.

Slice into rounds:

Cut each fruit crosswise into quarter-inch rounds and pick out any seeds that try to sneak into your salad.

Build the base:

Arrange the citrus on your prettiest platter, letting the slices overlap like fallen autumn leaves. This is where you create something worth photographing.

Thin the fennel:

If you have a mandoline, use it. Otherwise, take your time with a sharp knife and slice the fennel as paper-thin as possible. Scatter those delicate shavings over the citrus.

Add the avocados:

Cut them just before serving so they dont brown. Fan the slices across the top like youre plating in a restaurant kitchen.

Whisk the dressing:

Combine the oil, lemon juice, honey, mustard, salt, and pepper in a small bowl. Whisk until it thickens slightly and coats the back of a spoon.

Finish it:

Drizzle the dressing over everything right at the last minute. Top with those toasted nuts and the feathery fennel fronds you saved.

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My friend Sarah texted me the next day after I served this at her birthday lunch. She said it was the first time her teenage son had voluntarily eaten fennel, and now he asks for that salad every time he visits. Sometimes introducing people to something new is just about presenting it beautifully.

Making It Your Own

Once I threw in some pomegranate seeds because they were languishing in my fruit bowl, and the ruby jewels popping against the orange made the whole dish feel more festive. Fresh mint leaves torn over the top add another layer of brightness that plays surprisingly well with the fennel.

Timing Is Everything

Ive learned to slice the citrus and fennel ahead, keeping them separate on the baking sheet, but the avocados and dressing are strictly last-minute additions. The difference between a vibrant salad and a sad, browned one is about fifteen minutes.

Serving Suggestions

This holds its own alongside simply roasted fish or can start a meal as a first course. On nights when cooking feels like too much, Ive eaten a giant bowl of nothing but this for dinner and felt completely satisfied.

• Try swapping in different citrus as seasons change
• A sprinkle of chili flakes adds warmth if you like heat
• Leftover dressing keeps for days in the refrigerator

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Hope this brings some brightness to your kitchen table whenever winter feels like it will never end.

Recipe FAQs

→ Can I prepare this citrus salad ahead of time?

The citrus and fennel can be sliced and arranged up to 4 hours ahead, covered and refrigerated. Add the avocado and dressing just before serving to prevent browning and maintain freshness.

→ What other citrus fruits work well in this salad?

Beyond oranges and grapefruit, try adding segments of blood orange, cara cara orange, pomelo, or mandarin slices. Each variety brings unique sweetness and color to create an even more vibrant presentation.

→ How do I prevent the avocado from turning brown?

Toss the sliced avocado lightly with some of the lemon juice from the dressing before arranging. The acid helps slow oxidation. For best results, add avocado as close to serving time as possible.

→ What can I substitute for the fennel if I don't enjoy its flavor?

Thinly sliced cucumber provides similar crunch without the anise flavor. Alternatively, try jicama for sweetness and texture, or shaved Brussels sprouts for a peppery bite that pairs beautifully with citrus.

→ Is there a way to add protein to make this a complete meal?

Top with grilled shrimp, pan-seared scallops, or flaked poached salmon for seafood. Crumbled goat cheese or feta adds protein and creaminess. For plant-based options, add cooked quinoa or candied walnuts.

→ Can I use a different sweetener in the dressing?

Agave nectar works well as a vegan alternative to honey. For a refined sugar-free option, try pure maple syrup or a touch of date syrup. Adjust quantity to taste, as some sweeteners are more potent than others.