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5 from 1 vote

Avocado Citrus and Fennel Salad

Servings: 2 people
Author: Gaby Dalkin


  • 1 small fennel bulb, core removed shaved thin, about 1 cup
  • 2 tablespoons fennel fronds, chopped
  • 1 bunch upland cress or arugula
  • 1 cara cara orange, peeled and segmented
  • 2 radishes, sliced paper thin
  • 2 tablespoons toasted pistachios, crushed
  • 1 ripe avocado, cut in half and peel removed
  • Kosher salt and freshly cracked black pepper to taste

For the Vinaigrette

  • 1 lemon, juiced
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 3 tablespoons olive oil
  • 1 tablespoons chopped shallot
  • 1 garlic clove, minced
  • pinch of ground coriander
  • kosher salt and freshly cracked black pepper to taste


  • In a large bowl combine the vinaigrette ingredients and whisk to combine.
  • Add the fennel, watercress, orange segments and radishes to the vinaigrette, toss to combine
  • Place half an avocado onto a salad plate and top with fennel salad, garnish with toasted pistachios and chopped fennel fronds. Drizzle any remaining vinaigrette over each salad.