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Whole30 Fennel, Blood Orange and Arugula Salad with Citrus Vinaigrette

Blood Orange and Arugula Salad with Fennel and Citrus Vinaigrette

A lovely winter salad with delicious citrus, avocado, and fresh fennel. Whole30, Vegetarian, Paleo, Gluten Free
Course Main Course, Salad
Cuisine American
Keyword Holiday Recipes, Winter Dishes
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 people
Calories 428kcal


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

Citrus Vinaigrette

  • 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.


Calories: 428kcal | Carbohydrates: 10g | Protein: 2g | Fat: 44g | Saturated Fat: 6g | Sodium: 111mg | Potassium: 535mg | Fiber: 5g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 1mg