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Citrus Salad with Fennel and Avocado

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Cook Time: 30 minutes
Servings: 4

Ingredients

Dressing:

  • 1/5 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon minced shallot
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon dry mustard

Salad:

  • 2 large pink grapefruits, peel and white pith removed
  • 1 pound fennel bulbs, trimmed, cut into paper-thin slices.
  • 2 large avocados, halved, pitted, peeled, cut into thin slices.
  • 2 cups arugula or spinach (you can also use your favorite salad mix)
  • 2 cups walnuts, toasted

Instructions

  • Put all dressing ingredients in a medium size mason jar. Shake vigorously to blend. Taste and season with salt and pepper. Set aside.
  • Using sharp knife, cut between membranes of grapefruits to get just the segments.
  • Place the arugula (or spinach or favorite salad mix) in a large salad bowl, and place fennel slices on top.
  • Arrange grapefruit segments and avocado slices on top of the fennel.
  • Give the dressing a good shake and then drizzle over salad. Garnish with toasted walnuts. Serve immediately.

Notes

  • Make the salad dressing day before to let the flavors infuse for maximum flavor.
  • Measure ingredients for dressing in mason jar, cover and shake to mix.