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This Citrus Salad with Fennel & Avocado is a fresh, vibrant dish that brings together juicy citrus, crisp fennel, and creamy avocado in a light, zesty dressing. I love how each bite offers a perfect balance of sweet, tart, and savory flavors, making it a standout side or a refreshing light meal any time of year.

Why You’ll Love This Recipe

I love this salad for its contrast of textures and bright, clean flavors. The citrus brings a juicy burst, the fennel adds a subtle anise crunch, and the avocado gives it a silky richness. It’s naturally gluten-free, dairy-free, and incredibly nourishing. Plus, it looks beautiful on the plate—ideal for entertaining or treating myself to something elegant and simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Fresh citrus (a mix of oranges, blood oranges, grapefruits)
  • Fennel bulb (thinly sliced, fronds reserved for garnish)
  • Ripe avocado (sliced or cubed)
  • Red onion (thinly sliced, optional)
  • Olive oil
  • Fresh lemon juice or white wine vinegar
  • Salt
  • Black pepper
  • Fresh herbs (mint or dill, optional)

Directions

  1. I start by slicing off the peel and pith from the citrus, then cutting the fruit into rounds or segments.
  2. I thinly slice the fennel using a sharp knife or mandoline and set it aside.
  3. I carefully slice the avocado and prepare any optional ingredients like red onion or fresh herbs.
  4. I arrange the citrus, fennel, and avocado on a platter or shallow bowl, overlapping slightly.
  5. In a small bowl, I whisk together olive oil, lemon juice (or vinegar), salt, and pepper.
  6. I drizzle the dressing over the salad, then garnish with fennel fronds and herbs if using.
  7. I serve it immediately, or chill it briefly if I want to make it ahead.

Servings and timing

This salad serves 4 as a side dish or 2 as a light main. It takes about 15 minutes to prepare and doesn’t require any cooking, which makes it perfect for quick lunches or dinner starters.

Variations

Sometimes I add crumbled feta or goat cheese for a creamy, tangy contrast. Toasted nuts like almonds or pistachios bring extra crunch and richness. If I want more greens, I layer in arugula or baby spinach. A touch of honey or maple syrup in the dressing works well if the citrus is particularly tart.

storage/reheating

This salad is best served fresh, but I can store leftovers in an airtight container in the fridge for up to 1 day. The avocado may brown slightly, and the citrus can release extra juice, so I usually assemble just before serving. It doesn’t need reheating, and I always give it a gentle toss before serving chilled again.

FAQs

What’s the best citrus to use?

I like to use a mix of sweet and tart varieties—navel oranges, blood oranges, and pink grapefruit work beautifully together. The more color, the better the presentation and flavor.

Can I make it ahead of time?

Yes, I can prep the citrus and fennel ahead, but I wait to slice the avocado and dress the salad until just before serving to keep it fresh and vibrant.

How do I keep the avocado from browning?

I slice the avocado just before adding it to the salad and drizzle a bit of citrus juice over it, which helps prevent browning.

Is fennel strong in flavor?

Fennel has a mild licorice-like flavor that’s fresh and crisp. When it’s sliced thin and balanced with citrus, I find it refreshing, not overpowering.

Can I use a different dressing?

Absolutely. I sometimes swap in a citrus vinaigrette or add a spoonful of Dijon mustard to the lemon-olive oil dressing for more depth.

Conclusion

This Citrus Salad with Fennel & Avocado is a deliciously light, colorful dish that I keep coming back to when I want something healthy, quick, and full of flavor. It’s easy to customize and always makes me feel like I’m eating something special, whether it’s for a weekday lunch or a weekend gathering.

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Citrus Salad with Fennel & Avocado

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A bright, refreshing salad made with citrus, crisp fennel, and creamy avocado, all tossed in a simple lemon-olive oil dressing.

  • Author: Mayaa
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (side) or 2 servings (light main)
  • Category: Salad, Side Dish, Light Meal
  • Method: No-cook
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 3–4 citrus fruits (mix of oranges, blood oranges, grapefruits), peeled and sliced
  • 1 fennel bulb, thinly sliced (fronds reserved for garnish)
  • 1 ripe avocado, sliced or cubed
  • 1/4 cup thinly sliced red onion (optional)
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice or white wine vinegar
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1–2 tbsp fresh herbs such as mint or dill (optional)

Instructions

  1. Slice the peel and pith from the citrus, then cut into rounds or segments.
  2. Thinly slice the fennel and set aside, reserving fronds.
  3. Slice the avocado and prepare optional ingredients like red onion or herbs.
  4. Arrange citrus, fennel, and avocado on a platter.
  5. Whisk together olive oil, lemon juice or vinegar, salt, and pepper.
  6. Drizzle dressing over the salad and garnish with fennel fronds and herbs.
  7. Serve immediately or chill briefly before serving.

Notes

  • Add feta or goat cheese for extra creaminess.
  • Top with toasted nuts like almonds or pistachios for crunch.
  • Add arugula or baby spinach for more greens.
  • A touch of honey can balance very tart citrus.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 12g
  • Sodium: 160mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 0mg

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Roasted Carrots with Maple Ricotta & Spiced Butter Roasted Carrots with Maple Ricotta & Spiced Butter is a side dish that feels gourmet but comes together with simple ingredients and bold flavors. The natural sweetness of roasted carrots pairs beautifully with creamy maple ricotta and a warm, aromatic butter spiced to perfection. Why I Love This Recipe I love how this dish transforms humble carrots into something elegant and special. The roasting brings out their natural sweetness, while the maple ricotta adds a rich, creamy base with just a touch of sweetness. The spiced butter? It’s the magic touch that pulls everything together. It’s a dish I make when I want to impress without a lot of effort. Ingredients (Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) Carrots, peeled and halved lengthwise Olive oil Salt and pepper Ricotta cheese Maple syrup Butter Ground cinnamon Ground cumin Smoked paprika Crushed red pepper flakes (optional) Fresh herbs (like parsley or thyme), for garnish Directions I start by tossing the carrots in olive oil, salt, and pepper, then roast them in the oven until tender and caramelized. While they roast, I whip the ricotta with maple syrup until smooth and creamy. I make the spiced butter by melting butter in a small pan and adding cinnamon, cumin, smoked paprika, and red pepper flakes. I cook it just until fragrant. Once the carrots are roasted, I spread the maple ricotta on a serving plate, top it with the warm carrots, and drizzle everything with the spiced butter. I finish with a sprinkle of fresh herbs for color and brightness. Servings and timing This recipe serves 4 to 6 as a side dish and takes about 35 minutes in total—10 minutes of prep time and 25 minutes of roasting. Variations I sometimes swap the carrots for parsnips or sweet potatoes. If I want to make it more savory, I leave out the maple syrup in the ricotta and just go with plain whipped ricotta. A handful of toasted nuts or seeds like pistachios or pumpkin seeds on top adds a nice crunch. I’ve also added a splash of balsamic reduction for an extra layer of flavor. Storage/Reheating I store any leftovers in the fridge for up to 3 days. I reheat the carrots in the oven or in a skillet to keep their roasted texture. The ricotta can be stored separately and re-whipped if needed before serving. FAQs Can I use store-bought ricotta? Yes, I use store-bought ricotta often. Just make sure it’s a good quality, full-fat version for the best texture and flavor. Is this dish sweet or savory? It’s a perfect balance of both. The carrots and maple ricotta bring natural sweetness, while the spices in the butter and the salt help ground it with savory depth. Can I serve this cold? I prefer it warm or room temperature, especially the spiced butter, but it can be served cold as part of a salad-style dish. What herbs go best with this? I love using fresh parsley or thyme. Mint also works beautifully if I want a more refreshing finish. Can I make this ahead? Yes, I often roast the carrots and prep the ricotta a few hours ahead. I just reheat the carrots and butter before assembling to serve. Conclusion Roasted Carrots with Maple Ricotta & Spiced Butter is one of those dishes that feels both rustic and refined. It’s packed with contrasting flavors and textures—sweet, savory, creamy, and spiced. Whether I serve it at a holiday meal or just as a fancy weeknight side, it always gets compliments.

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