Winter Citrus Salad Avocado (Printable Version)

A vibrant mix of winter citrus, creamy avocado, fennel, and fresh mint with a light dressing.

# What You Need:

01 - 2 large oranges, peeled and sliced

02 - 1 large grapefruit, peeled and segmented

03 - 1 ripe avocado, sliced

04 - 1 medium fennel bulb, thinly sliced (fronds reserved for garnish)

05 - 1/4 cup fresh mint leaves, torn

06 - 2 tablespoons extra virgin olive oil

07 - 1 tablespoon fresh lemon juice

08 - 1 teaspoon honey or maple syrup, optional

09 - 1/4 teaspoon sea salt

10 - Freshly ground black pepper, to taste

11 - Fennel fronds, reserved from bulb

12 - 2 tablespoons toasted pistachios or slivered almonds, optional

01 - Whisk together olive oil, lemon juice, honey or maple syrup if using, salt, and pepper in a small bowl.

02 - Arrange orange slices, grapefruit segments, avocado slices, and fennel on a large platter or shallow bowl.

03 - Drizzle the dressing evenly over the assembled ingredients.

04 - Scatter torn mint leaves and fennel fronds over the salad, then sprinkle with toasted pistachios or slivered almonds if desired.

05 - Serve immediately to enjoy the freshest flavors and textures.

01 -

It tastes like a vacation in the middle of winter, which is honestly the whole point.
Every component stays crisp and fresh because there's no cooking involved, just good knife work.
The dressing is so simple you'll wonder why it took you years to figure it out on your own.

02 -

Slice your avocado last or it will oxidize and turn grey, which tastes fine but looks like you gave up halfway through.
The fennel needs to be thin enough that it doesn't compete for attention—it's there to add texture and a subtle anise note, nothing more.

03 -

Chill your platter or bowl for ten minutes before assembling so everything stays cold and crisp longer.
If your avocado isn't quite ripe, slice it into the salad anyway—the cold and the acid will make it taste better than you expect.