Fennel, Citrus & Avocado Winter Salad

Fennel is one of my favorite root vegetables, with a lovely light anise flavor. When combined with fresh citrus vegetables and a fresh fruit juice dressing, you have a perfect winter salad. Add some chicken, turkey or shrimp to make a main dish salad.

Fennel, Citrus & Avocado Winter Salad
Recipe type: Entree
  • 1 orange, zest and wedges
  • 1 grapefruit, zest and wedges
  • 1 fennel root with fronds
  • ¼ red onion, peeled and sliced thinly
  • 2 Tbsp. Branch and Vine Meyer Lemon Infused Olive Oil
  • 1 avocado
  • 3 cups spring greens
  • Salt and pepper
  1. Arrange two separate small bowls on counter top.
  2. In one bowl, add zest of ½ of the grapefruit and ½ of the orange.
  3. Over the same bowl, cut out wedges of the fruit around the membranes, allowing juice to fall into the zest bowl.
  4. Squeeze leftover membranes over juice/zest bowl.
  5. You should have about 4 tablespoons of juice/zest.
  6. Place fruit wedges in the bowl.
  7. Cut off the stalks of the fennel root, leaving just the root.
  8. Slice off the root end.
  9. Cut fennel bulb in half lengthwise.
  10. Remove the core.
  11. Thinly slice fennel or shave it on a mandoline slicer.
  12. Cut avocado in half, remove pit, and slice into thin slices lengthwise.
  13. Arrange greens on large plate or platter.
  14. Arrange fennel, orange, grapefruit, onions and avocado on plate.
  15. Whisk olive oil into leftover juice.
  16. Add salt and pepper to taste.
  17. Drizzle over salad.


Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.