Citrus Fennel Avocado Salad

Natural Chef Melissa Shaffer
Use a combination of orange varieties for a gorgeous multicolor winter salad!
Course Main Course, Salad
Servings 4 people


  • 4 Oranges e.g. navel, cara cara, blood orange
  • 1 small Fennel bulb halved, cored, and thinly sliced (reserve fennel fronds)
  • 1 Avocado sliced
  • ½ cup Toasted Almonds optional for crunch
  • ¼ cup sliced olives or feta cheese optional for salty contrast

Orange Vinaigrette

  • Zest of one orange
  • 2 tbsp Orange juice
  • 1 tbsp Honey or maple syrup warmed slightly if thick
  • 2 tbsp Apple cider vinegar
  • 2 tsp Dijon mustard
  • ¼ tsp Salt
  • tsp Pepper
  • ¼ cup Extra-virgin olive oil


  • Zest one orange with a microplane and place into a small jar.
  • Prepare oranges by cutting a small piece off the top and bottom, placing flat side down on cutting board, cutting away all peel and white pith, and slicing into thin rounds.
  • Place vinaigrette ingredients into small jar, seal tightly with lid, and shake thoroughly to emulsify.
  • Layer half of fennel and orange slices on a large platter. Drizzle generously with dressing and season with salt and pepper.
  • Layer remaining fennel and orange, along with avocado and walnuts, olives, or feta, if using. Drizzle with more dressing, season with additional salt and pepper, and garnish generously with fennel fronds.
  • Serve immediately and enjoy!