Spring Salad with Avocado, Citrus & Fennel

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.

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, 1/4 teaspoon each of salt and pepper. 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.