Fennel and Citrus Salad with Avocado
This salad combines the crisp, anise-flavored texture of thinly sliced fennel with juicy citrus segments and creamy avocado. It is assembled raw, emphasizing fresh textures and vibrant flavors, resulting in a colorful, crunchy, and smooth finish that highlights contrasting seasonings and aromatics.
Equipment
- Mandoline or sharp knife
- Cutting board
- Large mixing bowl
- Zester or microplane
- Peeler or citrus sectioner
- Spoon or salad servers
Ingredients
- 2 medium fennel bulb sliced thin
- 2 large citrus fruits (such as oranges and grapefruit) segmented or peeled and divided
- 1 avocado ripe avocado diced
- 1 teaspoon citrus zest from lemon or lime
- 1 tablespoon olive oil for dressing
- 1 tablespoon fresh lemon juice or lime juice
- to taste salt and freshly ground black pepper for seasoning
Instructions
- Use a mandoline or sharp knife to thinly slice the fennel bulb, revealing delicate, crinkled layers that resemble fine threads.
- Segment the citrus fruits, or peel and divide them into bite-sized pieces, capturing their bright, juicy interior.
- Cube the ripe avocado into small, creamy pieces, then gently set aside.
- Zest the citrus fruits using a zester or microplane, collecting fragrant strips of citrus peel.
- In a large mixing bowl, combine the sliced fennel, citrus segments, and diced avocado.
- Whisk together the olive oil, fresh lemon juice, and citrus zest to create a bright, tangy dressing.
- Pour the dressing over the salad ingredients and gently fold everything together, ensuring each piece is coated evenly.
- Season the salad with salt and freshly ground black pepper to taste, adjusting the flavors to your preference.
- Let the salad sit for about 5 minutes to allow the flavors to meld and the fennel to soften slightly.
- Give the salad one last gentle toss, then transfer it to serving plates or bowls.
- Serve immediately to enjoy the crisp texture of the fennel, the burst of citrus, and the creamy avocado all together.
Notes
For a more pronounced anise flavor, sprinkle with fennel seeds or add a touch of sliced fennel fronds as garnish.