Citrus, Fennel and Avocado Salad
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.
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
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.