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Nancy Olah

Triple Citrus Fennel Avocado Salad

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Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
Servings: 2 to 3 people
Course: Salad
Ingredients Method Notes

Ingredients
  

  • ½ small red onion thinly sliced
  • 1 navel orange peeled with a serrated knife and segmented
  • 1 pink grapefruit peeled with a serrated knife and segmented
  • 1 sumo mandarin or clementine peeled with a serrated knife and segmented
  • 1 fennel bulb bottom removed, quartered, cored, and thinly sliced
  • 1 Persian cucumber peeled, quartered, and sliced (or use a Kirby cucumber that has also been seeded)
  • 1 organic avocado peeled, pit removed, and thinly sliced
  • ¼ cup citrus olive oil
  • 1 tablespoon white wine vinegar
  • ½ lemon zested and juiced
  • ½ lime zested and juiced
  • 1 teaspoon agave syrup
  • ½ teaspoon Dijon mustard
  • Sea salt and freshly ground black pepper
  • Organic baby spinach stems removed, thoroughly washed and spun dry
  • ¼ cup pine nuts toasted
  • ¼ cup shelled pistachios (optional

Method
 

  1. Put the thinly sliced red onion in a bowl of cold water while you prepare the other ingredients. This will mellow the “bite” of the red onion.
  2. Combine the orange, grapefruit, and mandarin segments in a large bowl, along with the fennel, cucumber, and avocado. Toss gently.
  3. Whisk together the citrus olive oil, white wine vinegar, lemon and lime zest and juice, agave syrup, and Dijon mustard, and season with sea salt and freshly ground black pepper.
  4. Plate the salad over a bed of baby spinach and top with the toasted pine nuts (and the optional pistachios if you have them on hand).

Notes

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