I used to think salad was just lettuce and ranch dressing. Read: BORING. But over the years, I’ve found that salads can be super different, they can even be exciting, when you mix and match ingredients. Especially during rounds of Whole30, I like to use what’s available seasonally and challenge myself to get creative with my salads. Right now, it’s wintertime and peak citrus season, so blood oranges are in every grocery store– along with the juiciest grapefruits, mandarins, and more. I always buy a big bag full of blood oranges, though, because I love them so much! They’re like a bright ray of sunshine in the middle of the cold winter.
If you haven’t had blood oranges before, they’re similar in flavor to regular oranges, except with a bolder, almost raspberry-like taste. The best thing about them though? The color! They look like they’ve been tie-dyed by Mother Nature. Absolutely lovely! I loved creating this salad with them – the combination of blood oranges with fennel and arugula is so refreshing! I added some avocado and topped it with a big crack of black pepper and dressed it with a simple, light citrus vinaigrette. We ate this as lunch, but I think it’d be a great vegetarian first course too.
Oh, and let me tell you a little bit about my favorite way to grocery shop with three kids– online! Now lemme tell you why. Even if I go in a store with a list, I still always, always forget something. I also impulse buy (a lot!), plus grocery shopping just takes soooo much time, and I have so little of that these days! I’ve been ordering my groceries online through the Walmart app and have really enjoyed it, and it’s FREE. I’ve talked about it a few times on my Instagram account already, because really, it’s been such a game-changer for me, and I love to share things that I love. I was able to get all the groceries for this salad there, even the organic Sicilian olive oil I used for the Citrus Vinaigrette.
Blood Orange and Arugula Salad with Fennel and Citrus Vinaigrette
Whole30, Vegetarian, Paleo, Gluten Free
Fennel, Avocado and Blood Orange Salad
- 2 cups arugula
- 1 bulb fennel
- 2-3 blood oranges
- 1 avocado
- 1/2 tsp flakey sea salt
- 1/4 tsp black pepper
- 2/3 cup olive oil
- 1/4 cup champagne vinegar
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp shallot finely chopped
- 1/8 tsp salt
Prepare the Salad
Cut off the fennel stalks (I save them for stock) and remove the woody root at the bottom. Cut in half from top to bottom, then remove any layers that are yucky.
Lay the halves cut side down and thinly slice into bite-sized pieces, or use a mandolin to thinly shave it. Since it’ll be raw for this recipe, the thinner the better.
Slice the ends off the oranges, then cut off the remaining skin. Slice them into rounds.
Cut the avocado into wedges.
Arrange the arugula on a large platter and top with the fennel, orange slices, and avocado. Drizzle with the vinaigrette (see below), and sprinkle with flakey sea salt and pepper. Serve immediately!
Make the Vinaigrette
Whisk all ingredients together until well combined.
Want more salad inspiration? Check out some of my other salad recipes – like my Rosemary Balsamic Salad with Chicken, my Broccoli + Bacon Salad,or my Quick Greek Salad recipes! And be sure to tag me on Instagram if you make them – @cookathomemom!