Citrus, Fennel and Avocado Salad


An assortment of citrus totaling about 2 1/2 to 3 pounds:

  • 3 navel oranges
  • 3 cara cara oranges
  • 2 minneola oranges
  • 3 mandarin oranges
  • 1 blood orange
  • 1/2 fennel bulb very thinly sliced
  • 1 avocado peeled, pitted and sliced
  • 1/2 shallot peeled and very thinly sliced
  • 1/3 cup extra virgin olive oil
  • tablespoons champagne vinegar
  • tablespoon honey
  • kosher salt and freshly cracked black pepper
  • 1/4 cup mint leaves
  • Reserved fennel fronds


  • Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.
  • In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.
  • Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.