Citrus, Avocado & Fennel Salad

Crisp shaved fennel, juicy citrus and creamy avocado with a Meyer lemon dressing.

Serves: 4 as a side. Time: 20 minutes.

Ingredients

Salad

• 1 large fennel bulb, trimmed, halved, cored and very thinly sliced; reserve the fronds
• 2 blood oranges
• 1 navel orange
• 2 ripe but firm Hass avocados
• ¼ small red onion, very thinly sliced
• 2 loosely packed cups arugula
• Optional: 2 tablespoons roasted pumpkin seeds

Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons Meyer lemon juice
• 1 tablespoon juice collected while preparing the oranges
• 1 teaspoon Dijon mustard
• ¼ teaspoon fine sea salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper

Method

1. Cut the tops and bottoms from the oranges. Stand each on a flat end and cut away the peel and white pith. Work over a bowl to catch the juice, cutting between the membranes to release the segments. Reserve 1 tablespoon juice for the dressing.
2. Whisk together all the dressing ingredients. Toss the fennel and red onion with half the dressing and let stand for 5 minutes.
3. Spread the arugula on a platter. Add the dressed fennel and onion, then arrange the citrus segments over them.
4. Peel, pit and slice the avocados just before serving. Tuck them into the salad. Spoon over the remaining dressing, then finish with chopped fennel fronds and optional pumpkin seeds. Taste and add a little salt if needed.

Make ahead: Prepare the citrus, fennel and dressing separately and refrigerate. Slice the avocado and assemble shortly before eating so the greens stay crisp and the avocado holds its shape.