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Fennel, Citrus and Avocado Salad with Mustard Vinaigrette

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Did you guys know that Orange season is actually in the Winter?! How weird is that? I guess I just always assumed they were a warm weather fruit because of the climate in FL and the time of year we eat them the most. I wanted to put together a refreshing  and light salad because often times, I need a little something more but don’t want to feel bogged down. Multi-course meals are a little intense if you ask me.

Have you ever tried fennel? I’m sure you’re thinking, yeah It’s in the sausage I eat. NO. Well yes – you’re correct but I’m talking about FRESH fennel – the one that doesn’t ruin your meal 😉 can you tell how much I like it in my sausage lolz. Fresh fennel has changed the game for me though. It’s insanely refreshing when it’s paired with the citrus because it gives a little bit of crunch to the juicy fruit. I had to add some healthy fat in there. In the form of none other than the avocado. This gives a soft butter texture that goes oh so well with the other flavors and textures. Did I mention, this salad is also such a show stopper?! It will take you all of 10 minutes to throw together and totally impress your friends or family. The grainy mustard vinaigrette adds even more beauty to an already gorgeous dish, I love biting into the little mustard seeds, they’re kind of lemon-ey to me.

If you need any help finding a main course to pair with this Citrus, Fennel & Avocado Salad look no further! Try out this Wild Mushroom Polenta with Toasted Hazelnuts & Red Wine.

Per usual – tag me in anything you guys make on IG or FB! I would love to see and share!

Love and a Messy Kitchen,

Jordan

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Fennel, Citrus & Avocado Salad

Course Appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 servings
Author Jordan Elbaum

Ingredients

  • 1 Grapefruit supremed
  • 2 Oranges
  • 1 Fennel Bulb thinly sliced
  • 1 Avocado sliced
  • 2 tbs Grainy Mustard
  • 2 tbs Olive Oil
  • Pinch of Salt

Instructions

  • Remove the skin from all of your citrus and slice whichever way you please. Cut about an inch off of the fennel bottom and then thinly slice with a sharp knife or on a mandolin. Peel and slice avocados.
  • Arrange everything in a shallow bowl. Mix mustard, olive oil & salt and whisk until combined. Pour over ‘salad’. I used some of the fennel fronds as garnish.