Bright, crisp, and full of vibrant flavors, this fennel orange avocado salad is a delightful mix of sweet citrus, creamy avocado, and the subtle licorice bite of fennel. Topped with a vibrant carrot dressing, it’s a perfect dish for sunny days or as a refreshing starter for any meal. It’s the kind of salad that feels fancy but is surprisingly simple to throw together.
Fennel Orange Avocado Salad with Carrot Dressing
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer, Salad
Cuisine Mediterranean
For the Salad
- 1 medium fennel bulb
- 2 navel oranges peeled and segmented
- 1 avocado sliced
- 2 cups mixed greens arugula, spinach, or any leafy blend
- ¼ cup toasted almonds or sunflower seeds optional, for crunch
For the Carrot Dressing
- 1 medium carrot peeled and roughly chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh orange juice
- 1 tsp honey or maple syrup for a vegan option
- 1 small garlic clove
- ¼ tsp salt
- 2-3 tbsp water to thin, if needed
Prepare the Carrot Dressing
In a blender or food processor, combine the chopped carrot, olive oil, apple cider vinegar, orange juice, honey, garlic, and salt. Blend until smooth and creamy. Add 1-2 tablespoons of water as needed to reach your desired consistency. Adjust seasoning to taste.
Slice the Fennel, Orange, and Avocado
Cut off the green stalks and fronds of the fennel bulb (save the fronds for garnish if desired). Slice a thin layer off the base to remove the root end. Slice it in half lengthwise through the core and then cut out the tough triangular core from each half by making a V-shaped cut at the base. Using a sharp knife or mandoline, thinly slice the fennel bulb into rings.
Peel and segment the oranges, removing any membranes.
Slice the avocado into neat wedges.
Assemble the Salad
On a large platter or salad bowl, layer the mixed greens as the base. Arrange the fennel slices, orange segments, and avocado slices on top.
Add the Dressing
Drizzle the carrot dressing generously over the salad. Toss gently if desired or leave as is for a more composed presentation.
Garnish and Serve
Sprinkle with toasted almonds or sunflower seeds for crunch. Use fennel fronds as a fresh garnish. Serve immediately and enjoy!
Pairings
This salad pairs beautifully with light proteins like grilled chicken, poached salmon, or even a lemon-herb tofu for a plant-based option. For drinks, a chilled Sauvignon Blanc or a sparkling citrusy mocktail works wonders.
FAQs
1. Can I substitute the fennel?
If fennel isn’t your thing, try thinly sliced celery or even shaved radishes for a similar crunch with a milder flavor.
2. What type of oranges work best?
Navel oranges are a great choice, but you can also use blood oranges for a stunning color contrast or mandarins for a sweeter flavor.
3. Can I make the carrot dressing ahead of time?
Yes! The carrot dressing can be stored in the refrigerator for up to 3 days in an airtight container. Give it a good stir or shake before using.
4. How do I prevent the avocado from browning?
Toss the avocado slices in a bit of lemon or lime juice before adding them to the salad to keep them fresh and vibrant.