This Fennel, Avocado and Blood Orange Salad has all the makings of a perfect spring salad, with lots of crunch and zest.
» You might also like this Fennel & Carrot Salad or Golden Beet Salad.
This is a fantastic side salad to serve for any dinner or make it a centerpiece salad at your Easter dinner celebration. It’s a huge hit because the flavors are so bold and vibrant.
When blood oranges and fennel come into season in early spring, it’s definitely time to start making salads like this one. The spring flavors really pop and bring this salad to life.
In the early spring, these vegetables are delivered in or Imperfect Foods delivery, so we seem to always have them on hand to make this delicious salad.
If you haven’t heard about Imperfect Foods, check it out here (our referral link). We’ve been ordering it for over a year now. It’s great produce and it makes us happy to help build a kinder, less wasteful world.
How to Make Fennel, Avocado and Blood Orange Salad
There are quite a few great spring ingredients in this salad, but it comes together quickly.
- Red Onion
- Blood Oranges
- Salt & Pepper
- Vinaigrette (store-bought or use our homemade recipe)
Thinly slice the fennel. It doesn’t have to be paper thin, but it’s much easier to eat when it’s fairly thin slices. I use a mandolin to slice the fennel. It’s super fast and I can adjust the slices to my preference.
For the blood oranges, you need to segment them. To do this, cut off the peel on all sides, then you can cut between the segments with a sharp paring knife, which will give you the flesh of the orange without the membrane between each piece. Here’s a quick video that will help you learn to segment the orange, if you haven’t done it before.
This is a composed salad that you can build either in a serving bowl or on a plate. There are two larger portions or 4 small portions. It’s best to mix the whole salad together in one bowl.
Add the spinach to a bowl or plate. Top with avocado, cilantro, fennel, blood orange slices and red onion.
Drizzle the vinaigrette over the top, and sprinkle with salt and pepper. It doesn’t need a lot of salt, just a sprinkle to bring out the flavors in all the ingredients.
You can garnish the salad with fennel sprigs – the shoots at the top of the fennel bulb, if you have them. I love how pretty they make the final salad.
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Fennel, Avocado and Blood Orange Salad
- 1 cup baby spinach
- 1 avocado sliced
- 8 sprigs fresh cilantro roughly chopped
- 1 small fennel bulb thinly sliced
- 1 blood orange sectioned
- 2 slices red onion quartered
- 2 tbsp apple cider vinaigrette
- Salt & ground black pepper to taste
- Add the spinach to a bowl. Top with avocado, cilantro, fennel, blood orange slices and red onion. Drizzle the vinaigrette over the top, sprinkle with salt and pepper. Garnish with fennel sprigs, if desired.
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