Citrus Avocado Fennel Salad is a light and fresh salad recipe that’s great for entertaining, or as a meal with protein added on top.
It’s finally summer! Which means it’s finally the season in which I can actually tolerate and enjoy salads.
This Citrus Avocado Fennel Salad was inspired by a salad my friend had during our trip to Nashville at Pinewood Social. She liked it so much (and it was so colorful and beautiful) that I just had to recreate it as soon as I got home.
I love this salad because it looks elegant enough for entertaining, plus it’s seriously delicious for how simple it is.
Citrus Avocado Fennel Salad would also be great topped with grilled chicken as a meal.
It’s important to serve this salad immediately after assembling because the citrus fruits can cause the greens to get soggy if refrigerated. I suggest refrigerating the citrus fruits ahead of time so all the ingredients are nice and cold when you assemble them.
The dressing on this salad is a super simple combination of olive oil and lemon juice – I’ve made it with and without honey and it’s amazing both ways.
The combination of fresh citrus, fennel, feta and basil seriously is one that’s delicious all year round.
Save RecipeIngredients
- 2 cups mixed salad greens
- 2 red grapefruits, peeled and sliced
- 2 navel oranges, peeled and sliced
- 1 avocado, sliced
- 2 fennel bulbs - halved, cored and thinly sliced
- 4 ounces crumbled feta cheese
- 2 tablespoons fresh basil, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey (optional)
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Place salad greens in a large serving bowl. Top with grapefruit, oranges, avocado, fennel, feta and basil.
- In a small bowl, whisk together olive oil, honey, lemon juice, salt and pepper. Pour dressing over the salad and gently toss to coat.
- Serve immediately.
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