There are SO many orange varieties, and lucky for us they’re much more accessible these days. How many varieties are there now? I actually tried to research this and couldn’t even come up with a final number. There are so many that they can’t be counted.
I only remember a few orange options growing up – the classic navel, tangerines, and mandarins (these being the canned ones of course). And now look at all these beauties! Each with their own unique flavor and color profile. I just adore how vibrant they are.
Many of us have probably sampled a version of this salad at some point. If you haven’t, you’re about to inherit a new favorite. Even if you have, I suggest you give it another go. Who can pass up something that looks this incredible? I know I can’t.
Plus, depending on where are you in the world, you may have access to other orange varieties, new and exciting ones I have never heard of. Please share them! I’m on a quest to determine the number of orange options, and I need your help.
Besides my clear infatuation with oranges, we also have grapefruit for a sour note, creamy avocado, crunchy, slightly sharp, fennel, and a lightly sweet dressing.
It all equals a satisfying spring or summer salad to be enjoyed on a warm day, with a lovely glass of wine, beer, or margarita (or all 3). Can you tell I’m desperate for this scenario? Don’t mind me while I get lost in this reverie.
- ¼ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 medium grapefruit, segmented
- 2 navel oranges, segmented (any variety will do but we love Cara Cara or blood orange)
- 2 tangerines, segmented (mandarin, tangelo, or satsumas work as well)
- 2 avocados, sliced thin
- 1 medium fennel bulb, cut in half and sliced very thin
- 1 tablespoon fresh fennel fronds, chopped
- Add olive oil, vinegar, honey, salt, and pepper to a shaker bottle or small mason jar. Shake to combine and set aside. Alternatively, whisk contents in a medium bowl.
- Arrange citrus segments, sliced avocado, and fennel on plate. Drizzle with dressing, and top with fennel fronds. Serve immediately.
Bonus - use the leftover salad ingredients to top a green salad the following day. This goes great with arugula and grilled chicken. Be sure and use extra dressing so it doesn't eat dry.
Join the Our Food Fix Family
Subscribe to our list to receive FREE recipes, healthing living resources, and planning and efficiency tips.