Citrus & Fennel Avocado Salad

Citrus & fennel avocado salad is a delicious simple side dish to serve this summer. It’s fresh & flavorful, and comes together in under 20 minutes.

Citrus & Fennel Avocado Salad

I’ve been on an avocado kick lately and since my avocado chickpea salad went viral a few weeks ago, I thought it was time to create a newer citrus avocado salad that’s perfect for summer.

This simple side dish is made with thick avocado slices, shaved fennel, blood oranges, crunchy nuts & seeds and feta cheese. I love it alone or served over marinated arugula.

I love pairing this avocado salad with baked salmon for a nourishing meal. It’ll stay fresh in the fridge for up to 3 days so can be enjoyed throughout the week. 

How to make citrus avocado salad 

The key is to use avocados that are still somewhat firm, so that they hold their shape in the salad.

Things you’ll need for this avocado salad:

• Semi-firm avocados
• Shaved fennel- you can use a mandoline, vegetable slicer, or sharp knife to thinly shave the fennel
• Blood oranges
• Feta cheese
• Fresh mint
• Roasted pistachios and pumpkin seeds
• Olive oil
• Lemon juice
• Salt & pepper

The sweet, salty and savory flavors in this salad work so well together. It’s delicious on its own as a light lunch, but perfect as a side dish for a crowd. I can’t wait for you guys to try it!

What to serve with your citrus avocado salad:

Hot Honey Salmon Bites

Pesto Pearl Couscous Salad

Herb Crusted Cod

Citrus & Fennel Avocado Salad

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Course: Sides

Servings

4-6

servings

Prep time

20

minutes

Cooking time

0

minutes

Total time

20

minutes

Ingredients

• 3 large avocados, slightly firm

• 1/2 cup thinly shaved fennel, about 1 small bulb

• 2 small or 1 large blood oranges, peeled

• 1/2 cup crumbled feta cheese

• 1/4 cup mint, chopped

• 1/4 cup roasted pistachios, chopped

• 1/4 cup roasted pumpkin seeds

• 1 lemon, juiced

• 1 tbsp balsamic vinegar

• Olive oil

• Salt & pepper

Directions

• Slice the avocados and add them to a salad bowl.
• Thinly slice the fennel using a mandoline or vegetable peeler and add it to the avocado bowl
• Peel the blood orange and cut each wedge in half. Add it to salad with the crumbled feta cheese, pistachios, pumpkin seeds and chopped mint
• Generously drizzle with olive oil and pour the lemon juice over the top with the balsamic. Season with salt & pepper to taste
• Toss everything together and adjust seasoning if needed. Serve alongside your favorite main course

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!