Winter Citrus Avocado Salad (Printable version)

Vibrant mix of winter citrus, avocado, and greens with a zesty vinaigrette dressing.

# Ingredient List:

→ Produce

01 - 2 large oranges, peeled and sliced
02 - 2 medium grapefruits, peeled and segmented
03 - 2 ripe avocados, peeled, pitted, and sliced
04 - 1 small fennel bulb, thinly sliced
05 - 2 cups mixed salad greens (arugula, spinach, or baby kale)
06 - 2 tablespoons pomegranate seeds (optional)

→ Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon maple syrup or honey
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons toasted sliced almonds (optional)
13 - 1 tablespoon chopped fresh mint (optional)

# How to Make It:

01 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, salt, and pepper in a small bowl until emulsified.
02 - Place mixed salad greens evenly on a large serving platter or individual plates.
03 - Distribute orange slices, grapefruit segments, avocado slices, and fennel thinly over the greens.
04 - Drizzle the prepared vinaigrette evenly over the salad components.
05 - Sprinkle with pomegranate seeds, toasted almonds, and fresh mint if using.
06 - Serve the salad immediately to preserve freshness and texture.

# Expert Suggestions:

01 -
  • It's bright and energizing on the darkest winter days, like taking a bite of summer fruit when you thought you'd have to wait months
  • Takes just 15 minutes from cutting board to table, so it fits perfectly into busy weeknight dinners
  • Naturally vegan and gluten-free, yet feels indulgent enough to serve to guests who think healthy eating is boring
02 -
  • Prep your citrus and avocado separately—if you cut the avocado too early, it will oxidize and turn brown, so save that step for the last possible moment
  • The fennel is worth the effort to slice thin; it transforms from a vegetable you might skip into the element that makes people ask for the recipe
03 -
  • Use a mandoline for the fennel if you have one—it transforms thin slicing from tedious to elegant, though a sharp knife absolutely works too
  • Toast your almonds in a dry skillet for three minutes before using them; the flavor difference is genuinely shocking and takes almost no time

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