Citrus Salad with Fennel & Avocado
Bright, refreshing, and full of unexpected depth, this Citrus Salad with Fennel & Avocado is a celebration of bold flavors and contrasting textures. From the caramelized warmth of roasted fennel to the juicy pop of citrus, every bite feels like sunshine on a plate.
Perfect as a side dish or a light centerpiece, this salad strikes a balance between indulgence and freshness. Creamy avocado meets tangy grapefruit, while the peppery crunch of radicchio and pine nuts adds a satisfying finish. A lemony dressing ties it all together with zesty sophistication.
Ideal for entertaining or weekday indulgence, much of this dish can be prepared ahead of time. Effortlessly elegant, it’s a testament to how simple ingredients can come together to create something truly extraordinary.
Citrus Salad with Fennel & Avocado: Ingredients Spotlight
- Fennel: A dual act of tender roasted wedges and crisp slices, lending a sweet, anise-like depth and a satisfying crunch.
- Citrus Medley: Juicy grapefruit and vibrant satsumas brighten the dish with zesty, tangy bursts.
- Radicchio: Adds a peppery bitterness that beautifully contrasts the citrus and fennel.
- Avocado: Smooth and creamy, it balances the bold flavors with its mellow richness.
- Pine Nuts: A nutty crunch that complements the salad’s fresh textures.
- Mint Leaves: Delivers a refreshing herbal note, tying the flavors together with finesse.
Recipe Tips
- Maximize Citrus Flavor: Use a sharp knife to segment the citrus fruits cleanly, removing any membranes for a smooth texture. Choose ripe, in-season satsumas and grapefruit to ensure vibrant color and sweet-tangy flavor.
- Prep Fennel Two Ways: Roasting fennel brings out its caramelized sweetness, while thinly slicing it raw adds crunch. Use a mandoline for precise slices and roast the wedges until golden for the best texture contrast.
- Make Ahead for Convenience: Save time by preparing the roasted fennel, segmented citrus, and dressing up to a day in advance. Keep the components separate in airtight containers and assemble just before serving to maintain freshness.
What to Serve with Citrus Salad with Fennel & Avocado
- Grilled Salmon: The richness of grilled salmon pairs beautifully with the citrusy brightness of the salad, creating a balanced and elegant meal.
- Crusty Bread: A slice of freshly baked sourdough or a baguette is perfect for scooping up every last bite of the salad and soaking up the zesty dressing.
- Herb-Roasted Chicken: The savory, aromatic flavors of herb-roasted chicken complement the salad’s fresh and tangy notes, making it a satisfying side for any dinner.
FAQ
1. Can I substitute the citrus fruits?
Yes! Swap satsumas with mandarins or tangerines and use blood oranges for a dramatic pop of color and flavor variation.
2. What’s a good vegan alternative to pecorino?
Try using nutritional yeast or thinly sliced almonds for a similar nutty flavor and texture without the cheese.
3. How long can this salad be stored?
While it’s best served fresh, you can store the assembled salad in the refrigerator for up to 1 day. Keep the dressing separate to prevent sogginess.
4. Can I skip the roasted fennel?
Yes, but the roasted fennel adds a sweet, caramelized depth that balances the tart citrus. If skipping, consider adding a touch of honey to the dressing for extra sweetness.
Citrus Salad with Fennel & Avocado
Ingredients
- Salad
- 1 fennel bulb cut into wedges and roasted
- 1 fennel bulb finely sliced
- 2 satsumas or 1 small orange peeled and segmented
- 1 small pink grapefruit segmented
- 5 radicchio leaves torn into pieces
- 1 avocado sliced
- 2 tablespoons pine nuts
- ¼ cup pecorino cheese shaved
- ¼ cup fresh mint leaves
- Sea salt and freshly ground black pepper
- Lemon Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove finely grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
Instructions
- Begin by roasting the fennel wedges according to the specified directions until golden and tender.
- Prepare the lemon dressing by whisking together the olive oil, lemon juice, grated garlic, Dijon mustard, and sea salt in a small mixing bowl until emulsified.
- Place the thinly sliced fennel in a medium bowl and drizzle with a small amount of the prepared dressing. Allow it to rest for approximately 15 minutes to soften slightly.
- To assemble the salad, start by layering half of the sliced fennel, all of the roasted fennel, the torn radicchio leaves, and half of the citrus segments on a serving platter. Lightly drizzle with a few spoonfuls of the dressing and season with a pinch of salt.
- Continue by layering the remaining sliced fennel and citrus segments over the initial layer. Arrange the avocado slices, sprinkle with pine nuts, and garnish with shaved pecorino and fresh mint leaves.
- Finish by drizzling the salad with additional dressing, seasoning with salt and freshly ground black pepper to taste, and serving immediately.
