Winter Citrus Avocado Fennel

There's something almost defiant about making a citrus salad in January, when the world outside is gray and dormant and your kitchen counter suddenly becomes this explosion of Technicolor. I first threw this together on a snow day when I'd forgotten to buy greens for dinner, and the way those blood oranges stained the cutting board felt like magic.

Last winter I served this at a dinner party when everyone was in that post-holiday funk, and watching people's faces light up at the first bright, acidic bite was better than any compliment I could have planned. The conversation shifted from resolutions to how good food can actually make you feel different inside.

Ingredients

• 2 large oranges: Navel oranges work beautifully here, and slicing them into rounds instead of segments creates these gorgeous stained-glass wheels on the platter
• 2 blood oranges: Their raspberry notes and stunning ruby color make this salad feel special, though regular oranges will do in a pinch
• 1 grapefruit: The slight bitterness balances the sweet elements perfectly, but swap for another orange if you're not a fan
• 1 large fennel bulb: Thin, translucent slices provide this incredible crunch and subtle anise flavor that bridges the gap between sweet and savory
• 2 ripe avocados: Choose ones that yield slightly to gentle pressure, as their creaminess is the perfect foil to all that crisp brightness
• 3 tbsp extra-virgin olive oil: A fruity, peppery oil adds depth and helps carry the citrus flavors across your palate
• 1 tbsp freshly squeezed lemon juice: Adds a bright acid note that lifts everything else without overwhelming the delicate citrus
• 1 tsp honey or maple syrup: Just enough to temper the acidity and bring out the natural sweetness of the fruit
• 1/2 tsp Dijon mustard: The secret to emulsifying your dressing so it coats every element instead of pooling at the bottom
• Salt and freshly ground black pepper: Essential for making those citrus flavors pop and grounding the salad
• 2 tbsp toasted pistachios or slivered almonds: These add the most wonderful nutty crunch and another layer of texture
• Reserved fennel fronds: Don't toss those delicate green threads, they're beautiful and add a fresh burst of flavor
• Flaky sea salt: Those occasional crystals of salt create these tiny flavor explosions on your tongue

Instructions

Prep your citrus canvas:

Slice the tops and bottoms off each fruit, then carefully cut away the peel and white pith following the curve of the fruit. Slice each one into quarter-inch rounds and pick out any seeds that catch your knife.

Build the foundation:

Arrange your citrus rounds on a large platter, letting them overlap like shingles on a roof. This looks more impressive than you'd think and ensures every bite gets multiple fruit flavors.

Add the crunch:

Using a mandoline or your sharpest knife, slice the fennel as thinly as you can manage, then scatter those translucent ribbons across the citrus like confetti.

Layer in the cream:

Slice your avocados and tuck them between the citrus and fennel, trying to keep them somewhat intact so they don't mash when you dress the salad later.

Whisk up the magic:

Combine your olive oil, lemon juice, honey, mustard, salt, and pepper in a small bowl, whisking until the mixture thickens slightly and turns cloudy, which means it's properly emulsified.

Bring it together:

Drizzle that dressing over the entire platter, trying to hit every element, then finish with the toasted nuts, fennel fronds, and those precious flakes of sea salt.

Save

This salad has become my go-to when someone says they're tired of winter food, that heavy, roasted everything that feels like it weighs you down. There's something about eating something this alive and vibrant that makes the cold months feel less endless.

Making It Your Own

I've learned that thinly sliced red onion adds this sharp bite that cuts through the avocado richness, and pomegranate seeds make it look even more stunning while adding little bursts of sweet-tart juice. Sometimes I add fresh mint when I want it to feel even more spring-like.

What To Drink With It

A crisp Sauvignon Blanc with its grassy notes echoes the fennel beautifully, but I've also loved this with a dry Riesling that picks up on the honey in the dressing. If you're not drinking, sparkling water with a twist of lime works surprisingly well.

Getting Ahead

You can slice all your citrus and fennel up to four hours ahead, storing them separately on paper towels to absorb excess moisture. The avocados should be cut at the last minute, and keep those nuts in an airtight container so they stay perfectly crisp.

• Toss any leftover dressing with massaged kale for tomorrow's lunch
• Extra citrus slices are amazing on morning yogurt with a drizzle of honey
• The fennel fronds can be frozen and used in stocks or blended into pesto

Save

Sometimes the simplest dishes are the ones that surprise us most, turning ordinary ingredients into something that makes you pause and really taste what you're eating.

Recipe FAQs

→ What types of citrus are best for this salad?

Using a mix of oranges, blood oranges, and grapefruit gives the salad a beautiful color variety and a balance of sweet and tart flavors.

→ Can I substitute any ingredients for allergens?

To avoid tree nuts, omit the pistachios or almonds, or replace them with seeds like pumpkin or sunflower for crunch.

→ How should the fennel be prepared for best texture?

Thinly slicing the fennel with a mandoline or sharp knife keeps the texture crisp and tender, complementing the citrus and avocado.

→ Is the dressing versatile for other salads?

Yes, the olive oil, lemon juice, honey/maple syrup, and Dijon mustard dressing works well with various fresh vegetable or fruit salads.

→ How can this salad be enhanced for extra flavor?

Adding thinly sliced red onion or pomegranate seeds introduces additional color and bursts of flavor to the mix.