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.
- 1 medium grapefruit, segmented
- 2 navel oranges, segmented (any variety will do but we love cara cara or blood)
- 2 tangerines, segmented (mandarin, tangelo, or satsumas)
- 2 avocados, sliced thin
- 1 medium bulb fennel, cut in half and sliced very thin
- ¼ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 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.
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