Ingredients
Citrus Salad:
- ½ fennel bulb, thinly sliced
- 2 avocados, peeled and cut into wedges
- 1 large grapefruit, peeled and segmented
- 2 cara cara oranges, peeled and segmented
- 1 navel orange or melogold grapefruit or pomelo, segmented
- 4-5 ounces arugula or spring mix or baby kale
- 1 8-ounce package burrata, or 4 ounces crumbled feta (optional)
Dressing:
- ⅓ cup olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 4 teaspoons honey or granulated sugar
- 2 tablespoons minced sweet onion
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Make the Dressing: Add olive oil, Dijon mustard, white wine vinegar, lemon juice, honey, minced sweet onion, kosher salt, and black pepper into a blender. Blend until smooth to combine all ingredients thoroughly. Alternatively, shake all ingredients in a mason jar tightly sealed. Taste and adjust seasoning with additional salt, pepper, or honey as preferred.
- Prepare the Greens: Spread arugula, spring mix, or baby kale evenly on a large platter or a wide serving bowl to form the salad base.
- Assemble the Salad: Lay the thinly sliced fennel, avocado wedges, and the peeled and segmented citrus fruits over the bed of greens artistically and evenly.
- Dress and Finish: Drizzle half of the sweet onion vinaigrette over the assembled salad. If using, break the burrata into pieces and scatter over the salad. Add more vinaigrette over the cheese for additional flavor. Optionally, drizzle with lemon-infused olive oil for an extra citrusy brightness before serving.
Notes
- Use ripe but firm avocados to prevent them from becoming mushy in the salad.
- Segment citrus carefully to avoid the bitter pith, enhancing overall taste and presentation.
- Burrata adds a creamy richness but can be omitted or replaced with feta for a different flavor profile.
- This salad is best served fresh to preserve the texture of the avocado and greens.
- For a vegan version, omit the cheese and use agave syrup or maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
