Blood Orange, Fennel and Avocado Salad with Lemon Citronette Recipe

Blood Orange, Fennel and Avocado Salad with Lemon Citronette Recipe

How To Make Blood Orange, Fennel and Avocado Salad with Lemon Citronette

Fresh exotic flavors go a long way in this avocado salad. Tangy goat cheese and lemon dressing make the perfect pair to the creamy avocado and sweet citrus.

Preparation: 15 minutes
Total: 15 minutes



For Salad:

  • 4handfulspring greens,(large handfuls)
  • 2blood oranges,sliced into segments
  • 1bulb fennel,(reserve fennel fronds), quartered, cored and sliced into super thin strips
  • 1avocado,diced
  • 2ozgoat cheese,(about ⅓ cup), crumbled
  • 3tbspsliced almonds

For Citronette:

  • ¼cupolive oil,more to taste
  • 1lemon,(preferably organic), zested and juiced
  • ½tspdijon mustard
  • ½tsphoney
  • sea salt and lots of freshly ground black pepper,to taste


  1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat and transfer to a plate.

  2. In a large serving bowl, combine the greens, segmented blood oranges, sliced fennel, diced avocado, goat cheese and warm almonds. If the fennel’s feathery fronds (say that five times fast) are in good shape, chop up a handful’s worth and toss them into the salad.

  3. In a small bowl, whisk together the dressing ingredients until emulsified. Whisk in more olive oil if the dressing tastes too tart. The final result should be pleasantly tangy.

  4. Once ready to serve, drizzle the citronette over the salad and toss. Serve immediately.


  • Calories: 332.83kcal
  • Fat: 27.47g
  • Saturated Fat: 5.32g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 17.64g
  • Polyunsaturated Fat: 3.37g
  • Carbohydrates: 19.94g
  • Fiber: 8.08g
  • Sugar: 10.17g
  • Protein: 6.64g
  • Cholesterol: 6.52mg
  • Sodium: 532.85mg
  • Calcium: 105.01mg
  • Potassium: 687.65mg
  • Iron: 1.51mg
  • Vitamin A: 96.45µg
  • Vitamin C: 55.00mg
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