Description
This vibrant Avocado Fennel Citrus Salad with Sweet Onion Vinaigrette combines the crisp, refreshing flavors of thinly sliced fennel, creamy avocado wedges, and a medley of citrus segments. Tossed over fresh arugula or baby kale, and optionally topped with creamy burrata or crumbled feta, the salad is dressed in a tangy-sweet vinaigrette made from olive oil, Dijon mustard, white wine vinegar, lemon juice, honey, and minced sweet onion. Perfect for a light lunch or a stunning side dish, this salad takes just 30 minutes to prepare and serves four.
Ingredients
Salad Ingredients
- ½ fennel bulb, thinly sliced
- 2 avocados, peeled and cut into wedges
- 1 large grapefruit, peeled and segmented
- 2 cara cara oranges, peeled and segmented
- 1 navel orange or melogold grapefruit or pomelo, segmented
- 4-5 ounces arugula or spring mix or baby kale
- 1 (8-ounce) package burrata (optional) or 4 ounces crumbled feta (optional)
Sweet Onion Vinaigrette
- ⅓ cup olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 4 teaspoons honey or granulated sugar
- 2 tablespoons minced sweet onion
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Make the Dressing: Add olive oil, Dijon mustard, white wine vinegar, lemon juice, honey, minced sweet onion, kosher salt, and black pepper into a blender and blend until smooth. Alternatively, shake in a mason jar with a tight-fitting lid, but blending helps incorporate the onion fully. Taste and adjust seasoning by adding more salt, pepper, or honey if desired.
- Prepare the Greens: Place your choice of greens—arugula, spring mix, or baby kale—on a large platter or wide serving bowl to serve as the salad base.
- Arrange the Salad: Neatly layer the thinly sliced fennel, avocado wedges, and the peeled and segmented citrus fruits over the greens, distributing them evenly for a colorful presentation.
- Dress and Serve: Drizzle half of the prepared vinaigrette over the arranged salad. If using burrata, gently break the ball into several pieces and scatter over the salad. Alternatively, sprinkle crumbled feta. Drizzle more vinaigrette over the cheese as desired. Optionally, add a drizzle of lemon olive oil for extra brightness before serving.
Notes
- This salad is best served fresh to maintain the vibrancy of the avocado and citrus fruits.
- You can swap the burrata for crumbled feta or omit cheese for a vegan version.
- For a sweeter vinaigrette, increase the honey to 1 tablespoon according to your taste.
- Lemon olive oil adds a lovely citrusy note if available but is entirely optional.
- Use a sharp knife to slice fennel thinly to maintain its delicate texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American