Fennel Orange Salad with Avocado

This fennel orange salad with avocado is crisp, refreshing, and a delightful change from your typical salad. Serve it at your next dinner and watch it disappear before you even sit down! It's sure to become your go-to whenever you need something bright, fresh, and full of flavor.

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Prep Time 30

Course Appetizer, Salad, Side Dish

Cuisine Italian

Servings people

Equipment

mandoline optional
microplane for zesting orange
whisk

Ingredients

2 Small Fennel Bulb
3 Medium Oranges Navel, Cara Cara, Mandarin
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Freshly Squeezed Orange Juice
1 Tbsp White Balsamic Vinegar
1 ½ tsp Champagne Vinegar
⅓ tsp Salt or to taste
¼ tsp Freshly Ground Pepper or to taste
2 Small Haas Avocado or 1 Large
½ cup Pitted Kalamata Olives

Instructions

Prep the fennel – Trim the stalks, reserving a few of the feathery fronds for garnish. Trim the base of the bulb and discard the outer layer if it is thick and tough. Slice the bulb in half from root to tip, remove the tough core, and slice the bulb as thinly as possible. A mandoline makes this easy, but a sharp knife works too.
Segment the oranges - Before you start slicing, use the microplane and zest ONE of the oranges—just the outermost layer of the peel, not the bitter white pith. You’ll get about a teaspoon of zest which is all you will need for the recipe. Set zest aside for dressing. Cut away the peel and pith, then over a bowl to catch the juices (you’ll use them in the dressing) slice between the membranes to get clean segments. When finished removing all the segments, give the membranes a squeeze to collect the remaining juice. Continue with remaining two oranges.
Make the dressing - In a large salad bowl or shallow serving dish with sides, combine orange juice, both vinegars and the olive oil. Whisk until combined. Add the orange zest and season with salt and pepper to taste.
Slice the avocado – Cut the avocado in half lengthwise and remove the pit. Use a spoon to gently scoop out the flesh, then place the halves flat-side down on a cutting board slicing lengthwise into 1/2" slices. Add the avocado slices to the salad bowl, gently tossing to coat them in the dressing to help prevent oxidation.
Assemble - Add the fennel, oranges, and olives to the bowl and gently toss everything together. Top with a few reserved fennel fronds.

Video

Notes

Use blood oranges for an extra pop of color and sweetness.
Shave the fennel paper-thin to avoid a chewy texture.
Let it sit for 10 minutes before serving to let the flavors meld.

Keyword easy meal, quick meals, salad