Go Back
+ servings
Fennel Citrus Salad with Creamy Cilantro Dressing

Fennel Citrus Salad with Creamy Cilantro Dressing

Rebekah KukRebekah Kuk
I love the cheerful colors, crispy crunch, and sweet-tangy flavors of this winter salad.
Prep Time 30 minutes
Course Salad
Cuisine American
Servings 4

Equipment

  • Blender or food processor

Ingredients
  

  • 1 large fennel bulb
  • 2 naval or blood oranges
  • 2 large handfuls salad greens
  • 1/2 red onion
  • 2 ripe avocados divided
  • 1 bunch cilantro
  • 2 cloves garlic
  • 1/2 tsp salt
  • 2 limes juiced, divided
  • 1/4 cup heavy cream, Greek yogurt, or coconut milk
  • 1/4 cup water

Instructions
 

  • Wash and trim the stalks off the fennel bulb. Save the fronds to garnish the salad. Slice off the tough end of the fennel, then cut the bulb in half. Thinly slice each half. Set aside.
  • Peel and section the oranges. If you're feeling fancy, remove the skin from each orange segment. Slice each segment in half.
  • Cut the avocados in half and remove the pit. Save one avocado for the dressing. Slice the other, tossing the avocado pieces in lime juice to prevent browning.
  • Thinly slice the red onion. Spread the salad greens on a large tray and arrange the fennel, oranges, and avocado on top. Set aside.
  • Combine the remaining avocado, cilantro, garlic, salt, remaining lime juice, and cream in a food processor or blender. Drizzle in water with machine running. Add more water as needed to thin the dressing.
  • Serve dressing on the side, or pour over top. Garnish with fennel fronds. You will likely have some extra dressing.
Keyword Egg Free, Gluten Free, Nut Free, Vegetarian, Winter
Tried this recipe?Let us know how it was!