Today, I wanted to share with you guys one of my new favorite salad recipes Citrus Salad with Fennel & Avocado this one will be perfect for spring and summer I’ll be making my avocado citrus arugula salad with fennel and a homemade lemon vinaigrette dressing. I love just about this salad. It is packed with incredible flavor, and I love the combination of the citrus and the avocado. We’re going to start things with a bed of baby arugula layered with some thinly sliced fennel and then we’ll add the avocado cucumbers, cheese, and some toasted pine nuts, and then for the citrus, I’ll be using oranges blood oranges, and some grapefruit. And then, that lemon vinaigrette dressing is so quick and easy to make, and it adds even more incredible, zest flavor you guys love the salad with chicken and fish. You can also enjoy it with beef. It’s just a perfect side dish for spring and summer.
Citrus Salad with Fennel & Avocado
https://www.youtube.com/watch?v=dbgT6vxuitE
Citrus Salad with Fennel & Avocado
Course: Blog4
servings30
minutes300
kcalIngredients
- For Salad:
12 cups baby arugula, or spinach; mixed spring green
1 to 2 large fennel bulbs
6 medium cocktail cucumbers
2 tbsp fresh chopped dill
1/3 cup grated parmesan cheese
1/4 cup pine nuts
1 large ruby grapefruit
1 large avocado
2 large blood oranges
1 large orange
- For Lemon Vinaigrette:
1/4 cup lemon juice, freshly squeezed; 2 to 3 lemons
1/4 cup extra virgin olive oil
salt and pepper
1 tbsp Dijon mustard
1 tbsp honey, or maple syrup
1 tbsp fresh chopped dill
Directions
- Preparing the Ingredients:
- First, prepare the fennel. Peel away any browned layers and wash thoroughly. Then, grab a mandolin slicer or a sharp knife and slice the fennel very thinly.
- Next, prepare the citrus. Watch my video tutorial to see how I did mine. Using a sharp knife, cut each end first, prop the fruit straight up, and cut away the peel. Cut the fruit in half, then cut into sections.
- Thinly slice the cucumbers and set them into a bowl.
- Toasting the Pine Nuts:
- To toast the pine nuts, preheat a medium frying pan over medium heat and add in the pine nuts.
- Let them toast until they are well browned and aromatic, tossing them occasionally so the nuts don’t burn. Remove the nuts from the pan into a small bowl and set aside.
- Making the Lemon Dressing:
- Squeeze the juice of 2 to 3 lemons into a bowl and strain out the pulp and seeds. You’ll need ¼ cup for the dressing.
- Measure the olive oil in a large cup and combine it with the lemon juice. Add the mustard, honey (or maple syrup), salt, pepper, and fresh dill.
- Give it all a vigorous whisk and that’s it!
- Assembling the Salad:
- To assemble this salad, use a large, deep salad bowl. Layer the baby arugula into the bowl first, alternating with the sliced fennel.
- Sprinkle the sliced cucumbers and half the toasted pine nuts over the top. Using a potato peeler, grate some parmesan cheese over the arugula.
- Next, add the citrus. Place 2 to 3 pieces of citrus fruit together, arranging it randomly over the salad. Fan out the sliced avocado and it to the top, too.
- Garnish the salad with the rest of the toasted pine nuts, more grated parmesan cheese, and chopped fresh dill. Pour the prepared salad dressing evenly over the top and enjoy!
