Fresh Citrus Fennel Salad

This bright and refreshing avocado, grapefruit and fennel salad brings together crisp textures and vibrant flavors that wake up your taste buds. The combination of creamy avocado, tangy grapefruit, and crisp fennel creates a perfect balance that works as a standalone lunch or elegant side dish.

I first made this salad for a spring luncheon with friends, and it has become my go to impressive dish that requires minimal effort. The way the citrus dressing brightens everything while the fennel adds a subtle anise flavor keeps people asking for the recipe.

Ingredients

• Fennel bulb thinly sliced. The crisp texture and subtle licorice flavor adds complexity to the salad.
• Avocado peeled and cut into chunks. Choose ones that yield slightly to pressure for perfect ripeness.
• Pink grapefruits peeled and segmented. These provide vibrant color and tangy sweetness that balances the rich avocado.
• Lightweight greens such as pea shoots, baby spinach, or watercress. These delicate greens add freshness without overpowering.
• Shaved Parmigiano Reggiano cheese. The nutty, salty flavor complements the fruit beautifully.
• Fresh squeezed grapefruit juice. Always use fresh juice for the brightest flavor in your dressing.
• Extra virgin olive oil. Select a good quality one with fruity notes.
• White balsamic vinegar. This adds sweetness and acidity without darkening the dressing.
• Minced shallot. Provides a gentle onion flavor that enhances the dressing.
• Grainy brown mustard. Adds texture and helps emulsify the dressing.
• Kosher salt and freshly ground black pepper. Season to taste.

Step-by-Step Instructions

Prepare the fennel.

Trim the fennel bulb by removing the stalks and outer layer if tough. Slice the bulb as thinly as possible using a sharp knife or mandoline for best results.

Segment the grapefruit.

Cut off the top and bottom of the grapefruit. Working from top to bottom, slice away the peel and white pith. Hold the fruit over a bowl to catch juices and cut between the membranes to release the segments.

Prepare the avocado.

Wait until just before serving to cut the avocado to prevent browning. Choose one that gives slightly to gentle pressure for perfect ripeness.

Make the dressing.

Add all dressing ingredients to a jar with a fitted lid and shake vigorously until well combined and slightly thickened.

Assemble the salad.

Combine the fennel, avocado, grapefruit segments and greens in a large salad bowl. Start with a base of greens, then arrange the other ingredients for visual appeal.

Dress and season.

Drizzle with 3 4 tablespoons of the citrus dressing and season with salt and pepper. The amount of dressing needed will depend on the volume of your ingredients.

Finish with cheese.

Top with shaved pieces of Parmigiano Reggiano right before serving for the perfect savory accent.

Bookmark

My favorite part of this salad is how the fennel maintains its crunch even after being dressed, creating a wonderful textural contrast with the buttery avocado. I keep coming back to this recipe because it feels sophisticated yet requires so little effort. When my sister first tried it, she immediately asked for the recipe to serve at her next dinner party.

Make Ahead Tips

This salad is best assembled just before serving, but you can prepare components ahead of time. Slice the fennel and segment the grapefruit up to a day ahead, storing them separately in airtight containers in the refrigerator. The dressing can be made up to three days in advance and kept chilled. Cut the avocado just before serving to prevent browning.

Seasonal Variations

During winter months when citrus is at its peak, try mixing in blood oranges or Cara Cara oranges for added color and flavor variety. In summer, substitute the grapefruit with stone fruit like peaches or nectarines for a different seasonal twist. For fall, add some thinly sliced apple or pear and swap the Parmigiano for blue cheese.

Serving Suggestions

This versatile salad pairs beautifully with grilled fish or chicken for a complete meal. For an elegant dinner party, serve it as a first course before a rich main dish to cleanse the palate. The bright flavors also complement holiday meals, offering a refreshing counterpoint to heavier dishes.

The Health Benefits

The combination of ingredients in this salad creates a nutritional powerhouse. Avocados provide healthy monounsaturated fats and potassium, while grapefruit delivers a dose of vitamin C and antioxidants. Fennel contains fiber and phytonutrients with anti inflammatory properties. Together, these ingredients support heart health, digestion, and immune function.

Recipe FAQs

→ What can I substitute for pink grapefruit?

If pink grapefruit isn't available, you can substitute with regular grapefruit, blood oranges, or navel oranges. Each will provide a different level of sweetness and acidity, but will still complement the avocado and fennel beautifully.

→ How do I prevent avocado from browning in the salad?

To prevent browning, prepare the avocado just before serving and toss it immediately with the citrus dressing. The acid in the grapefruit juice and vinegar helps slow oxidation. If preparing in advance, add the avocado last minute or brush with lemon juice.

→ Can I make the citrus dressing ahead of time?

Yes, the citrus dressing can be made up to 3-4 days ahead and stored in an airtight container in the refrigerator. Shake well before using as the ingredients will separate during storage.

→ What cheese can I use instead of Parmegiano-Reggiano?

Good alternatives include Pecorino Romano, Grana Padano, or aged Manchego. For a milder flavor, try ricotta salata or feta. If avoiding dairy, nutritional yeast or toasted nuts can provide a similar savory note.

→ How do I properly segment a grapefruit?

To segment a grapefruit, first cut off the top and bottom. Stand it on one flat end and cut away the peel and white pith in downward strokes. Hold the peeled fruit over a bowl and cut between the membranes to release the segments. This technique (called supreming) creates clean segments without bitter membrane.

→ What can I serve with this salad to make a complete meal?

This salad pairs beautifully with grilled fish, particularly salmon or sea bass. It also complements roasted chicken, shrimp, or a simple soup. For a vegetarian option, serve with quinoa or a white bean purée and crusty bread.