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Lilly’s Table

 
 

© Lillys-Table.com Photo of Citrus, Avocado, Fennel Salad
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Citrus, Avocado, Fennel Salad

 

In winter, seasonal citrus pairs nicely with creamy avocado and crunchy fennel in this simple salad. Use the most beautiful citrus you can find: oranges, grapefruit, blood oranges, or ruby reds. Make sure your avocado is ripe by gently pressing near the stem to avoid bruising.

Ingredients

  • 1 orange
  • 1 grapefruit
  • 1 avocado
  • 1 fennel bulb, small, about 3-5 ounces
  • 2 tablespoons orange juice
  • 1 tablespoon dijon mustard
  • 3 tablespoons olive oil, extra virgin
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 cups lettuce, washed, dried & torn in pieces
  • ¼ cup sliced almonds

Serving Size: 2 People



 

Preparation Instructions

Slice off the ends of each citrus- they should be able to stand. Take your knife and cut down along removing the skin and white pith from the outside. Just the fleshy, shiny fruit innards will be exposed.

Slice into rounds or half-moon fan shapes. Removing the seeds gently as you see them.

Cut the avocado in half, twist apart. One side will have the pit. Hold the avocado securely in your non-writing hand. Whack the pit with a large knife, twist and remove the pit. If you are nervous about whacking a knife towards your hand, you can sometimes squeeze the pit out by evenly applying pressure. This works best with ripe avocados.

Thinly slice into the flesh of the avocado and scoop out the slices.

Thinly slice the fennel bulb.

Shake in a jar or whisk together the dijon, orange juice, and olive oil. Season with a pinch of salt & pepper.

Arrange the salad greens on a plate and top with the citrus, avocado, fennel slices and sliced almonds. Drizzle on the dressing to taste.