Winter Citrus Salad with Avocado

The first time I made this salad was during a particularly gray February, when my kitchen felt like it needed more than just warmth. The moment those blood oranges hit the cutting board, their jewel-toned juice running everywhere, I knew this wasnt just another salad.

I served this at a friends dinner last year and watched three people who claimed they hated fennel go back for thirds. Sometimes the simplest combinations are the ones that stop conversation cold.

Ingredients

• 2 large oranges: Look for fruits that feel heavy for their size and leave your fingers sticky when you peel them
• 2 blood oranges: Their raspberry-like flavor makes this salad sing, but regular oranges work in a pinch
• 1 grapefruit: The bitterness balances the sweet avocado perfectly
• 1 large fennel bulb: Thin slices are crucial here, almost translucent
• 2 ripe avocados: They should yield to gentle pressure but not feel mushy
• 3 tbsp extra-virgin olive oil: Really good oil matters since its barely dressed
• 1 tbsp freshly squeezed lemon juice: Bright acid that wakes everything up
• 1 tsp honey or maple syrup: Just enough to coax out the citruss natural sweetness
• 1/2 tsp Dijon mustard: The secret to keeping the dressing from separating
• Salt and pepper: Finish generously, it makes all the flavors pop
• 2 tbsp toasted pistachios: The crunch is non-negotiable
• Fennel fronds: Dont throw away those ferny tops, theyre beautiful
• Flaky sea salt: The finishing touch that feels like a little surprise

Instructions

Prep the citrus:

Slice off the tops and bottoms, then cut away the peel and pith following the curve of the fruit. Slice into rounds and pick out any seeds that wandered into the center.

Build the foundation:

Arrange those beautiful citrus rounds on your largest platter, letting them overlap like fallen leaves.

Shave the fennel:

Use a mandoline if you have one, otherwise a very sharp knife works. Scatter the crisp slices across the citrus like confetti.

Add the creaminess:

Slice your avocados at the last minute and tuck them between the citrus sections where they can catch the dressing.

Make the magic dressing:

Whisk everything together until it clouds over and thickens slightly. Taste and adjust until it makes you pucker just a little.

Finish with flair:

Drizzle the dressing right before serving, then shower with nuts, reserved fennel fronds, and those salt crystals.

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My grandmother wouldve called this too simple, but then she never tasted blood oranges paired with fennel. Sometimes the old ways arent the only ways.

Choosing the Best Citrus

Ive learned that the heaviest fruits in the bin are almost always the juiciest ones. Give them a gentle squeeze and if they yield slightly without feeling mushy, theyre ready for your salad.

Getting Paper-Thin Fennel

The first time I tried this with a regular knife, the fennel was too thick and crunchy. A mandoline changed everything, but if you dont have one, take your time and slice as thin as your patience allows.

Make It Your Own

This salad is incredibly forgiving, which is why it became my winter go-to. Pomegranate seeds turn it into something festive, and thinly sliced red onion adds the kind of bite that wakes you up.

• Try adding fresh mint or basil if you have some wilting in the crisper
• A drizzle of good balsamic vinegar instead of honey creates an entirely different mood
• Toasted pumpkin seeds work beautifully if nuts arent your thing

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This is the salad that reminds me why we eat seasonally, even in the depths of winter when the farmers market feels empty.

Recipe Q&A

→ What fruits work best in winter citrus salads?

Naval and blood oranges provide excellent sweetness, while grapefruit adds a pleasant bitter note. Consider adding pomelo or cara cara oranges for variety in color and flavor profiles.

→ How do you prevent avocado from browning?

Add avocado just before serving and toss slices lightly with lemon juice from the dressing. The citrus acid helps slow oxidation, keeping the avocado vibrant and fresh-looking.

→ What can substitute for fennel?

Thinly shaved cucumber offers similar crunch without the anise flavor. For a closer match, try thinly sliced celery stalks and leaves for that fresh aromatic quality.

→ How thick should citrus slices be cut?

Aim for roughly 1/4-inch thickness. Too thin and the segments fall apart; too thick creates awkward bites. Uniform cutting ensures even eating experience and beautiful presentation.

→ Can this be prepared ahead of time?

Prepare citrus and dressing up to 4 hours in advance, storing separately. Slice fennel and avocado just before serving to maintain optimal texture and freshness.

→ What proteins pair well with this salad?

Grilled shrimp, pan-seared scallops, or flaked salmon complement the citrus beautifully. For vegetarian options, add marinated tofu or fresh burrata for extra protein.