Winter citrus season comes at the perfect time every year, for those of us living through the never-ending gray of late winter. The sunny flavors of citrus hint at the season to come and serve as a reminder that winter will, in fact, end. Make this exceedingly simple Fennel, Orange and Avocado salad, and be transported to sunny Sicily (in a coronavirus-free world, that is).
The beauty of this Sicilian-inspired salad lies in its simplicity. There is no need to make a separate dressing — a squeeze of lemon and a drizzle of extra virgin olive oil is all that is needed to dress this already perfectly balanced quartet of ingredients. The ingredients speak for themselves. Fresh, anise-flavored fennel, sweet and acidic orange, creamy avocado and salty olives are a divine combination, indeed.
This salad is a great accompaniment to a lunchtime sandwich or dinnertime roast salmon. It’s also a lovely (and easy!) salad to serve at any festive gathering. I hope you’re hanging in there as spring makes its slow advancement. Enjoy! xo Maggie
p.s. here is another salad featuring fennel (one of my favorite winter ingredients!).Print
- 1 fennel bulb, halved and cored
- 2 oranges, such as satsuma or cara cara, peeled and segmented or sliced
- 1 avocado, peeled, pitted and sliced
- 1/3 cup oil-cured black olives, pitted
- Juice of 1/2 a lemon
- Extra virgin olive oil, about 2 tbsp
- Flaky salt, such as Maldon
- Freshly ground black pepper
- Slice fennel very thinly using a mandolin or a sharp knife.
- In a shallow serving bowl, arrange fennel, orange segments, avocado slices and olives. Drizzle with lemon juice and extra virgin olive oil. Sprinkle with flaky salt and pepper. Taste and adjust seasoning or dressing, if necessary. Enjoy!