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Citrus and Avocado Salad with Quick-Pickled Fennel

This Citrus and Avocado Salad with Quick-Pickled Fennel is made with bright oranges, creamy avocados, quick-pickled fennel, and red onion, making it a simple and refreshing winter salad!
Citrus and Avocado Salad with Quick-Pickled Fennel in a white oval platter.
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Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 132kcal
Author Liren Baker

Ingredients

  • 1 small fennel bulb
  • 1/2 cup thinly sliced red onion (about 1/2 onion)
  • 4 tablespoons white balsamic vinegar
  • 3 small oranges (I used Cara Cara, feel free to use naval, blood orange, mandarins, or segmented grapefruit)
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 avocado pitted, peeled and sliced
  • 2 springs fresh mint (optional)
  • sea salt to taste

Instructions

  • Cut the top off the fennel bulb, saving the fronds for garnish. Discard the stems. Trim the bottom of the fennel, quarter the bulb, and trim the tough core in the center. Thinly slice the fennel and place in a glass bowl.
  • Add the red onion to the fennel, along with the vinegar. Toss to evenly coat and let it sit for about 20 minutes.
  • Prepare the oranges by cutting the tops and bottoms off and placing it on one of the cut sides on the cutting board. Use a sharp knife to follow the curve of the orange and slice off the peel and any white pith. Turn the orange on the side and cut into 1/4 inch rounds. Arrange on a platter.
  • Arrange the fennel and red onions on top of the orange slices, reserving about 8 slices of red onion and the liquid in the bowl.
  • Finely chop the reserved red onion and return to the reserved vinegar. Whisk in the olive oil, salt, and pepper.
  • Right before serving, arrange the avocado on top of the salad. Drizzle the dressing on top. Garnish with fennel fronds and mint, if using. Sprinkle with good sea salt, and enjoy!

Notes

Inspired by and adapted from Avocado, Beet, and Citrus Salad, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samrin Nosrat (Simon & Schuster, 2017).

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 280mg | Fiber: 3g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 29.9mg | Calcium: 29mg | Iron: 0.3mg
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