Citrus Salad with Fennel & Avocado
This vibrant Mediterranean-inspired salad is a masterclass in texture and flavor, balancing the crunch of fresh fennel with the creaminess of ripe avocado and the tart sweetness of seasonal citrus. By combining roasted fennel wedges with raw, paper-thin slices and the sharp bitterness of radicchio, this dish provides a sophisticated, restaurant-quality experience. Perfect as a visually stunning appetizer or a refreshing side, it brings a healthy, plant-based, and elegant touch to any dinner table.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 fennel bulb, sliced into wedges and roasted until tender
1 fennel bulb, shaved very thin
5 radicchio leaves, torn into bite-sized pieces
2 satsumas or 1 small orange, peeled and segmented
1 small pink grapefruit, peeled and segmented
1 ripe avocado, sliced into half-moons
2 tablespoons pine nuts, toasted
1/4 cup shaved pecorino cheese
1/4 cup fresh mint leaves, torn
Sea salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
Instructions
Preheat oven to 400°F (200°C).
Toss the fennel wedges with olive oil, salt, and pepper, then roast for 20-25 minutes until tender and caramelized.
Whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, and salt to create the dressing.
In a large bowl, combine the torn radicchio, shaved raw fennel, and half the mint.
Toss the greens gently with half of the prepared dressing.
Arrange the mixture on a platter and top with roasted fennel wedges, citrus segments, and avocado slices.
Sprinkle with toasted pine nuts, shaved pecorino, and remaining mint.
Drizzle with the remaining dressing before serving.
Notes
For a vegan version, omit the pecorino cheese or substitute with a plant-based alternative. To add heartiness for a main meal, fold in chickpeas or grilled halloumi. Ensure the avocado is added last to prevent browning.
Find it online: https://cookingwithramsay.com/citrus-salad-with-fennel-avocado/