Citrus Avocado and Fennel Salad

• 1 medium fennel bulb, thinly sliced
• 1 ripe avocado, diced
• 1 orange, supremed (segments removed from peel)
• 1 grapefruit, supremed
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup red onion, finely diced
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Steps

1. 1 In a large bowl, combine the sliced fennel and diced red onion.
2. 2 Add the diced avocado, orange supremes, and grapefruit supremes to the bowl.
3. 3 Sprinkle with chopped cilantro leaves.
4. 4 In a small bowl, whisk together the lime juice and olive oil to make a simple dressing.
5. 5 Pour the dressing over the salad and toss gently to coat everything evenly.
6. 6 Season with salt and pepper to taste, and toss once more.
7. 7 Serve immediately for best texture and flavor.

Equipment

• Cutting board
• Sharp knife
• Large bowl
• Whisk

Variations

• Add toasted pumpkin seeds for extra crunch and protein.
• Substitute arugula for fennel for a peppery twist.

Substitutions

• If grapefruit isn't available, use another orange or a clementine.
• For cilantro, use parsley if preferred.

Pairings

• Grilled shrimp skewers
• Warm quinoa pilaf

Nutrition

Tips

• To prevent the avocado from browning, toss it with a bit of lime juice before adding to the salad.
• For a smoother citrus supreming process, use a sharp paring knife.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Toss gently before serving again.

Freezing: This salad does not freeze well due to the avocado and citrus components.

Serving Suggestions

• Pair with grilled chicken or fish for a more substantial meal.
• Serve with warm crusty bread to soak up any remaining dressing.

FAQ