Brighten your table with this refreshing, vitamin C-rich citrus salad! Perfect as a light lunch or a vibrant side dish, it's packed with juicy winter citrus, crisp fennel, and creamy avocado, all topped with fresh mint and a light honey-lemon dressing. Not only is this salad stunning to look at, but it's also gluten-free, dairy-free, and paleo-friendly. Best of all? It comes together in under 30 minutes - no cooking required.
The cold months are the perfect time for this winter citrus salad when grocery stores are filled with all kinds of fresh citrus fruits. You'll find all types of oranges, grapefruits, and tangerines, making it the ideal season to create this colorful, vitamin-packed winter salad. Fennel might be new to some of you, but don't worry – it's easy to work with and adds a fresh, crispy crunch to the salad with a mild, slightly sweet flavor. (Try my simple fennel salad to see this crunchy vegetable really shine!) Plus, all the vitamin C and antioxidants come at the perfect time – when we need extra immune support during cold and flu season!
The beauty of this citrus salad lies in its simplicity. With just a handful of quality ingredients – fresh oranges, raw fennel, bright pomegranate seeds, fragrant mint, and crunchy pistachios (which you can easily skip for nut allergies) – each element shines on its own while creating something special together. The simple honey lemon dressing follows the same less-is-more philosophy: a light honey-lemon vinaigrette made with just three ingredients. I'm a firm believer that you don't need complicated ingredients or techniques to create something delicious. When you start with fresh, quality ingredients, letting their natural flavors shine is best.
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Why You’ll Love This Recipe
Types of Citrus
One of the great things about winter is the amazing variety of citrus fruits available. Each brings its unique color and flavor. Play around with different combos to create your perfect winter citrus salad! Here are some of my favorites:
- Cara Cara Oranges: these beauties have gorgeous pink-hued flesh, though they look like regular navel oranges from the outside (sometimes with a subtle blush). Sweeter and less acidic than regular oranges with delicate berry notes, they're packed with vitamins C and A and get their beautiful pink color from lycopene, the same antioxidant that makes tomatoes red.
- Navel Oranges: this is the classic orange - sweet, juicy, and delicious. They are seedless and easy to segment, making them perfect for salads.
- Blood Oranges: don't let their ordinary exterior fool you - these oranges have a deep ruby flesh inside. It is one of the sweetest orange varieties with a raspberry-like flavor. They add studding color to any salad or dish with an added antioxidant boost.
- Pink Grapefruit: more tart than their orange counterparts and has a beautiful pink interior. Choose ones that feel heavy for their size- they'll be the juiciest.
- Pomelo: the largest out of the citrus fruit. Similar to grapefruit, but with a milder, less bitter taste and a thick, spongy rind that varies from yellow to light green.
Ingredient Notes
For the Salad
- Citrus: Use a mix of your favorite varieties (Cara Cara, blood oranges, navel oranges, pomelo or pink grapefruit)
- Fennel: Half a bulb, thinly shaved. I recommend using a mandoline (with a protective glove!) to get those delicate, paper-thin slices that transform both texture and taste - but don't worry if you don't have one, a sharp knife works, too! I use every part - the fennel bulb, stalks, and the feathery fronds for garnish. New to fennel? Head over to my simple fennel and cucumber salad recipe for all the details.
- Avocado: Half of a ripe avocado, sliced.
- Pomegranate seeds - Pick pomegranates that feel heavy, have bright, firm skin, and have a slight sheen. Check out my How to Cut a Pomegranate guide for a mess-free method.
- Pistachios - Add a nice crunch to the salad. I prefer to use roasted, unsalted pistachios. You can substitute with other nuts like hazelnuts or pine nuts. For a nut-free version, simply leave them out or swap them for toasted sunflower seeds or sesame seeds.
- Fresh mint - Fresh herbs add brightness and a refreshing contrast to the citrus and fennel. Just keep it fresh or skip it altogether.
For the Dressing
- Honey - I prefer mild varieties like clover or wildflower honey.
- Lime or Lemon - Juice of either works well, adding acidity to the dressing and balancing its overall flavor.
- Extra Virgin Olive Oil- The dressing is simple, with few ingredients, use the high quality stuff.
See the recipe card for quantities.
How to make a citrus salad
- Make the honey-lemon dressing by combining olive oil, lemon or lime juice, and honey in a small bowl or jar. Whisk until combined and set aside.
- Prep the salad ingredients. Start with thinly shaving the fennel using a mandoline or a sharp knife.
Mandoline Slicer
This mandoline slicer is a game changer for achieving ultra-thin, even slices quickly and efficiently. It makes prepping fennel (and other veggies) a breeze! Just be sure to use a protective glove - this blade is razor sharp, and keeping your fingers safe is a must.
- Using a pairing knife, cut off the top and bottom of the orange. Place it flat on one of the cut sides, then carefully slice from top to bottom, following the curve of the fruit to remove the peel and pith.
- Turn the orange on its side, with the cut ends facing outward, and slice into rounds.
- Slice the avocado and prepare the pomegranate seeds. Need help? Here is my easy and best way to cut a pomegranate.
- Arrange the orange rounds, shaved fennel, and avocado on a serving platter or plate. Sprinkle with pomegranate seeds and pistachios. Drizzle with the dressing and garnish with fresh mint. Enjoy!
Optional Salad Add-Ons
- Shrimp: toss in some grilled or boiled shrimp to make a complete meal.
- Chicken: add slices of chicken breast for extra protein.
- Cheese: sprinkle on goat cheese, feta, or Boursin for a creamy, tangy kick.
- Roasted beets: Thinly sliced roasted beets add earthy sweetness and pair beautifully with citrus.
- Arugula: Use a bed of arugula as a base for this winter citrus salad to introduce a peppery flavor that compliments well.
Recipe Tips
- Quality Ingredients Matter: this simple salad shines when you use peak-season citrus and fresh fennel. Choose fruit that feels heavy for its size and fennel that's firm and bright.
- Prep Ahead: while best served fresh, you can prep some steps ahead for easy entertaining. Slice your citrus, prep your pomegranate seeds, and mix the dressing a bit in advance - just wait to add the avocado and assemble right before serving.
- Make it Pretty: Layer and arrange the ingredients on a large platter to show off all the colorful winter colors, letting each ingredient shine.
Pairings
This citrus salad with fennel pairs wonderfully with a variety of dishes:
- Fish: Seared salmon, whole roasted branzino, or any other white fish pairs well with oranges and citrus.
- Braised Meats: this salad is light and refreshing a perfect complement to the rich braised meats. If you have extra oranges, try my Dutch oven beef stew that uses oranges and balsamic vinegar for a flavorful dinner option.
- Soup: Pair this salad with a warm bowl of soup for a satisfying meal. My easy salmon soup is a great choice.
Salads
Looking for other salad recipes? Try these:
Pairing
These are my favorite dishes to serve with the citrus salad and fennel recipe:
Citrus Salad with Fennel
Ingredients
Salad
- 2 oranges (Cara Cara, navel, or blood orange), peeled, pith removed, and cut into rounds
- ½ avocado, sliced
- ½ fennel, thinly shaved
- ¼ cup pomegranate seeds
- ¼ cup pistachios, optional, roasted and unsalted
- fresh mint leaves, for garnish
Dressing
- 1 tablespoon extra virgin olive oil
- ½ lemon or lime, juiced
- 1 teaspoon honey, mild like clover honey
Instructions
- In a small bowl or jar, whisk together olive oil, lemon or lime juice, and honey until well combined. Set aside.
- Prepare all the salad ingredients. Remove the peel, pith and any membranes from the orange using a small pairing knife. Slice into thin rounds. Thinly shave the fennel using a mandoline or sharp knife. Slice the avocado.
- Assemble the salad by arraning the orange slices, fennel, and avocado on a plate or serving platter. Sprinkle with pomegranate seeds and pistachios.
- Drizzle the dressing over the salad just before serving. Garnish with fresh mint. Enjoy!
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