Citrus, Fennel, and Avocado Salad

This citrus salad is incredibly striking to look at due to all of the different colors at play, pick up some navel oranges for a nice orange color, cara cara oranges for more of a pink color, and blood oranges for a nice deep burgundy. 

Adapted from Foodie Crush.

-3 navel oranges
-3 cara cara oranges
-2 blood oranges
-½ fennel bulb, very thinly sliced
-1 avocado, peeled, pitted and sliced
-⅓ cup extra virgin olive oil
-2 tablespoons apple cider vinegar
-1 tablespoon honey
-kosher salt and freshly cracked black pepper
-2 tablespoons fresh parsley

Slice the peels off of the citrus and place on the serving plate. Layer with thinly slivered fennel slices and top with the avocado slices.

In a small bowl, slowly whisk the olive oil into the apple cider vinegar until combined. Add the honey and whisk to mix. Season with kosher salt and pepper.
Pour dressing over the salad and sprinkle with the fresh parsley to add a little more color.

This had such a pretty presentation, my grocery store sells all of these citrus fruits, but if you're unable to find a specific one, feel free to sub a different type of citrus fruit according to your personal taste. The vinaigrette helped add a little something extra to cut through the acidity of the citrus fruit. 


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