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This bright, cheerful Grapefruit-Orange Avocado Salad, bursting with Vitamin C, guarantees to help banish the winter blues. It might just help fight off a winter cold, too.
Here on the West Coast of Canada, January can sometimes be a month where we just want to escape and head somewhere sunny, warm and bright. It’s often gray and rainy here and sometimes we don’t see much sunshine for days. This year we’re experiencing an unusual cold snap with freezing temperatures. While we’ve had some spectacularly sunny days, in my mind it’s still January and summer is a long way away.
But one way to bring some sunshine into my home is with the colourful citrus fruit that is available now. I made this Grapefruit-Orange Avocado Salad with a base of pink grapefruit, Cara Cara oranges and navel oranges. It’s just bursting with vibrant cheerful colours and Vitamin C!
Once January arrives, I love getting inspiration for new recipes simply by making a trip to the supermarket. Grapefruit, oranges, kumquats, clementines, Meyer lemons . . . I love them all and they’re fun to use to create new recipes. This is a simple salad that doesn’t rely on salad greens, which can be pricey and sometimes poor quality at this time of year. I added paper-thin fennel slices for that lovely liquorice flavour, red onion for some zing, and avocado, because . . . avocado.
I whisked together a Ginger-Orange Vinaigrette to tie it all together. It’s the same dressing that I use to top my favourite Baby Bok Choy Salad. This salad is sweet and juicy, it’s pretty, and it’s one more way to make sure I’m getting lots vitamins, minerals and fiber in a low-calorie package.
Banish the winter blues with this cheerful bright Grapefruit-Orange Avocado Salad with Fennel. It's bursting with Vitamin C.
- 2 small grapefruit, peel and pith removed
- 1 Cara Cara orange, peel and pith removed
- 1 navel orange, peel and pith removed
- 1/4 medium red onion, thinly sliced
- 1/2 bulb fennel, sliced paper thin
- 1 large avocado, peeled and sliced
- fennel fronds, for garnish
- 1 tsp shallots, minced
- 1 tsp orange zest
- 1/4 cup orange juice, preferably freshly squeezed
- 1 tsp fresh ginger, finely grated
- 2 tbsp white wine vinegar
- 1/4 cup extra-virgin olive oil
- salt and pepper, to taste
Peel grapefruit and oranges, remove pith and slice into rounds, 1/4 inch thick.
Slice red onion and fennel, using a mandolin slicer if available, to create paper-thin slices.
Arrange fruit slices attractively on a platter, top with fennel and red onion.
Add avocado slices just before serving. Drizzle with dressing and serve.
If not serving immediately, add sliced avocado just before serving so it doesn't discolour.
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