Orange, Fennel & Avocado Salad
Bright, crisp, and refreshing, this elegant salad combines sweet oranges, crisp fennel, creamy avocado, and tender mixed greens with a light Champagne citrus vinaigrette. It’s an easy side dish that’s perfect for spring and summer meals, holiday brunches, or anytime you’re craving fresh, vibrant flavors.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Why You’ll Love This Recipe
*Bright, fresh flavors with a beautiful balance of sweet citrus and crisp fennel.
* The Champagne citrus vinaigrette is light, refreshing, and lets the fresh ingredients shine.
* An elegant salad that’s simple enough for weeknights and beautiful enough for entertaining.
* Naturally salt-free, heart-healthy, and ready in just 20 minutes.
Ingredients
For the Salad
* 1 (5-ounce) container mixed salad greens (such as spring mix, baby lettuces, or butter lettuce)
* 1 medium fennel bulb, trimmed, cored, and very thinly sliced
* ¼ small red onion, very thinly sliced
* 2 navel oranges
* 1 ripe Hass avocado, diced
* 2 tablespoons chopped fresh flat-leaf parsley
* Freshly ground black pepper, to taste
For the Champagne Citrus Vinaigrette
* 2 tablespoons Champagne vinegar
* 2 tablespoons extra virgin olive oil
* 1 tablespoon fresh orange juice (reserved from the oranges)
* ½ teaspoon finely grated orange zest
* Freshly ground black pepper, to taste
Instructions
1. Prepare the Salad Ingredients
Place the mixed salad greens in a large serving bowl.
Trim the stalks and fronds from the fennel bulb. Cut the bulb in half lengthwise, remove the core, and, using a sharp knife or mandoline, slice the fennel paper-thin. Add it to the bowl.
Thinly slice the red onion and add it to the greens.
2. Prepare the Oranges
Slice the top and bottom from each orange so it sits flat. Using a sharp knife, carefully cut away the peel and white pith.
Working over a small bowl, cut between the membranes to release the orange segments, allowing the juice to collect in the bowl. Reserve 1 tablespoon of the juice for the vinaigrette, then add the orange segments to the salad.
3. Make the Champagne Citrus Vinaigrette
In a small bowl, whisk together the Champagne vinegar, extra virgin olive oil, reserved orange juice, orange zest, and freshly ground black pepper until well combined.
4. Assemble the Salad
Peel, pit, and dice the avocado. Add it to the salad along with the chopped parsley.
Drizzle the vinaigrette over the salad and gently toss until everything is evenly coated.
5. Serve
Serve immediately for the freshest flavor and texture.
Cook’s Note
* A mandoline makes quick work of slicing the fennel paper-thin, but a sharp knife works just as well.
* Assemble the salad ahead of time, but wait to add the avocado and vinaigrette until just before serving.
* Save the fennel fronds for garnish—they add a delicate finishing touch and reinforce the fresh fennel flavor.
* For the best flavor, use ripe, juicy oranges and a good-quality extra virgin olive oil.
Storage
This salad is best enjoyed immediately after it’s dressed.
If preparing ahead, combine the greens, fennel, onion, and orange segments and refrigerate. Add the avocado, vinaigrette, and parsley just before serving for the freshest flavor and texture.
Complete the Meal. Pair this salad with our Flank Steak and Grilled Corn for a delicious meal.