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Citrus, Fennel and Avocado Salad

Author: Norr
Serves: 6

This wintertime salad is bright, vibrant and filled with fresh herbs.

The great thing about this vibrant salad is that the ingredient amounts are very forgiving. You can make enough to serve the dish as an entree by using two bags of butter lettuce and two shallots, or keep this in the side dish zone with one of each. The fresh herbs are a must to keep this wintertime salad tasting bright.



  • ⅔ cup Laudemio Frescobaldi 2021 Extra Virgin Olive Oil
  • ¼ cup Alemany Cabernet and Chestnut Honey
  • 2-3 teaspoons Moutarde Royal Mustard with Cognac 


  • 4 whole citrus fruits (we love Cara Cara oranges, blood oranges and navels), rinds removed and sliced into wedges 
  • 1 fennel bulb, thinly sliced 
  • 1-2 bags butter lettuce 
  • 1 head radicchio lettuce 
  • 1-2 shallots, thinly sliced 
  • A few mint leaves, torn 
  • 1 avocado, cut into 1- to 2-inch cubes 
  • A few sprigs fresh dill 


  1. In a jar with a fitted lid, combine the dressing ingredients. Cover and shake well to emulsify, then refrigerate until ready to serve.
  2. In a large serving bowl, combine the citrus slices, fennel, lettuce, radicchio, shallots and mint.
  3. Drizzle the salad with the dressing (you’ll have some leftover), then add the avocado and gently toss to combine.
  4. Finish with fresh dill and serve. Enjoy!