Citrus, Fennel and Avocado Salad
Citrus, Fennel and Avocado Salad Erin McDowell

A bright spot in the colder months? Citrus, baby. This salad pairs blood oranges, regular oranges and ruby-red grapefruit with peppery arugula, sharp fennel and creamy avocado. Add an easy homemade dressing and it won’t matter what the temperature is outside.

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Makes 6 appetizer or 4 main-course servings
Start to Finish: 35 minutes

Ingredients

3 tablespoons extra-virgin olive oil

Juice of 1 lemon

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh parsley

1 teaspoon kosher salt

½ teaspoon ground black pepper

6 cups arugula

2 oranges, peeled and chopped

2 blood oranges, peeled and chopped

1 ruby-red grapefruit, peeled and chopped

1 bulb fennel, quartered and thinly sliced (fronds reserved, optional)

2 avocados, halved, pitted and thinly sliced

Directions

1. In a small bowl, whisk the olive oil with the lemon juice, mint, parsley, salt and pepper to combine.

2. In a large bowl, toss the arugula with the dressing. Divide the arugula evenly among plates.

3. Top each salad with ¼ cup of each kind of citrus and about ¼ cup fennel. Finish with 4 or 5 avocado slices. Serve immediately.

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