This elegant salad is perfect for spring! The creamy avocado compliments the sweet and sour citrus, while the crunch of fennel and hazelnuts takes it to the next level.
![Colorful spring salad with avocado, grapefruit and fennel](https://static.wixstatic.com/media/55cc93_e5375f3a13c64bfa8bc51067e5fcefe0~mv2.jpg/v1/fill/w_147,h_108,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/55cc93_e5375f3a13c64bfa8bc51067e5fcefe0~mv2.jpg)
If you're looking for a delicious show stopper and compliment-receiver of a salad, this Spring Salad with Avocado, Citrus & Fennel is the one you want. I love to serve this on a platter or wide, shallow bowl as the colors are so inviting.
The dressing is optional, it's perfectly wonderful with just a drizzle of olive oil, some freshly squeezed lemon juice, and flaky sea salt. What’s not to love about this? Don’t say, “fennel”! xoxo Kirsty
For the Salad (serves 2 for lunch):
2 large handfuls baby arugula, or other spring leaves
1 small fennel bulb, shaved with a mandolin if you have one, otherwise thinly sliced using a vegetable peeler or your best knife skills
8 radishes, shaved or thinly sliced
1 grapefruit, segmented (sliced without the membrane)
1 large orange, segmented (sliced without the membrane)
1 avocado, sliced into wedges
1 jalapeño, diced or 1 small small shallot, diced
1/4 cup (30g) toasted hazelnuts
Dressing:
2 cups (475ml) grapefruit juice
2 tablespoons (30ml) apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
6 tablespoons (90ml) extra virgin olive oil
1 shallot, minced
Salt & pepper to taste
Start with the dressing, this can be made a day ahead. Bring the grapefruit juice to a boil in a small pan, then let it boil gently over medium heat until it has reduced to 1/4 cup (around 60ml). You will be left with a thick grapefruit-y syrup. Set aside to cool.
In a jar with a tight lid, combine the reduced grapefruit syrup, vinegar, mustard, honey, shallot, oil, salt and pepper (start with 1/4 teaspoon each). Shake well. Taste for seasoning and set aside.
For the salad, arrange the arugula on a large platter. Toss the fennel and radishes with a little bit of dressing and arrange on top of the salad. Scatter the avocado, grapefruit and orange slices on top. Sprinkle with diced jalapeño and hazelnuts. Finish with a drizzle of dressing and serve extra on the side.
![close-up of spring salad with fennel, avocado and grapefruit slices](https://static.wixstatic.com/media/55cc93_ddaec9729c19422a90c203ad5c94448e~mv2.jpg/v1/fill/w_147,h_102,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/55cc93_ddaec9729c19422a90c203ad5c94448e~mv2.jpg)