Citrus Avocado Salad
Creamy avocado, segmented oranges, and thinly sliced fennel over mixed greens with a bright citrus-olive oil dressing. A refreshing Whole30-compliant salad that is vibrant, simple, and ready in minutes.
Ingredients
- 2 ripe avocados, pitted, sliced
- 2 navel oranges (or blood oranges), peeled, segmented
- 4 cups mixed greens (spring mix or arugula)
- 1/2 bulb fennel bulb, thinly sliced
- 1/4 cup red onion, very thinly sliced
- 3 tbsp fresh mint leaves, torn
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tbsp fresh lime juice
- 1/4 tsp flaky sea salt or kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Make the dressing: whisk together 2 tbsp extra-virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp fresh lime juice, a pinch of flaky sea salt or kosher salt, and 1/4 tsp freshly ground black pepper in a small bowl.
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2
Arrange 4 cups mixed greens (spring mix or arugula) on a large serving platter. Top with 1/2 bulb thinly sliced fennel bulb and 1/4 cup very thinly sliced red onion.
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3
Arrange 2 pitted, sliced ripe avocados and 2 peeled, segmented navel oranges (or blood oranges) over the greens, alternating them for visual appeal.
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4
Scatter 3 tbsp torn fresh mint leaves over the top.
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5
Drizzle the dressing evenly over the entire salad. Finish with a pinch of 1/4 tsp flaky sea salt or kosher salt and extra pepper. Serve immediately.