Early Spring Fennel + Citrus + Avocado Salad
When I developed this recipe a few weeks ago, we were in the heart of spring with 55F+ temps, sun, and a gentle breeze. I didn’t anticipate this week to drop back down to the 40s, hence the name “early spring” salad 🙂
Fennel is one of those vegetables that always catches my eye when I’m in the market. A hybrid celery-meets-bok choy look alike. Like citrus, fennel is in peak season during winter-early spring. And I can always find a good avocado with patience in any season! (We all know how much I love avocado toast, click here for last year’s Zhuzhed Up Avo Toast recipe). On a bed of mixed greens and a simple vinaigrette, this combo absolutely a dream. It’s also pretty to look at!
With our new countertop installed, I’ve been spending more time in the kitchen. We are still waiting on a few appliances (most notably a food processor). So you can either chop the fennel by hand like I did below or rely on your trusty machine. The salad will turn out beautiful either way !
Ingredients
- One medium/large fennel bulb
- 3 oranges (Cara cara and blood oranges are visually stunning. But any citrus works)
- 1 large avocado
- Mixed greens (I like spinach or frisee)
- Olive oil
- Balsamic vinegar
- Pine nuts
Directions
- Cut the fennel stalk off the bulb and cut the bulb in half
- With the flat side of the bulb facing down, finely chop the fennel to create long, thin strips. Alternatively, you can use a mandolin or food processor. You want delicate fennel ribbons!
- Cut the top and bottom of your citrus and carefully cut off the peel with a knife
- Slice the peeled orange on the longside. You can also “segment” the orange for cute variety
- Peel and slice the avocado. I opted for long thin strips, but cubes are great!
- In a small bowl, mix the fennel and mixed greens with olive oil and balsamic vinegar
- Plate the veggie mix first, followed by citrus and avocado
- Garnish with pine nuts for an added crunch. Enjoy!
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