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Home » Recipes » Wholesome Breakfast Recipes

Citrus Mint Salad with Fennel + Avocado

Published: Feb 7, 2024 by Tera Gigot · This post may contain affiliate links · 2 Comments

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Citrus is so beautiful, delicious, and high in vitamin C! This simple citrus mint salad includes a variety of citrus fruits and fresh mint with thinly shaved fennel, avocado, delicately crunchy sliced almonds, and a light drizzle of olive oil for a juicy and sweet winter salad. Plus, it's ready in 15 minutes!

Citrus mint salad with thinly shaved fennel, avocado slices, sliced almonds and chopped mint is served on a cream-colored plate with gold edges. A fork rests on the plate and the plate rests on a beige and cream surface with a few mint leaves and sliced almond crumbs sprinkled around. A white linen rests along the side. this recipe

Come wintertime, citrus fruit just hits different. Maybe it's my body craving an immunity boost in Wisconsin winter, but I just CRAVE oranges and grapefruits. If you know, you know. Whether it's winter where you are or not, this is the juiciest, most refreshing salad in all the land when citrus is in season. There's even a vegetable in it (hello, fennel), and your brunch guests will love you. Need I say more?? Let's head to the kitchen!

Jump to:
  • Ingredients
  • Substitutions & Variations
  • How to Make This Citrus Mint Salad
  • Success Tip
  • FAQs
  • More Delicious Citrus Recipes
  • 📖 Recipe

Ingredients

Ingredients to make a citrus salad sit out on a beige and cream surface, including a fennel bulb, whole grapefruit, whole Cara Cara orange, whole blood orange, a lemon, mint leaves, a halved avocado, olive oil, and sliced almonds.
  • Grapefruit - Adds a lovely pink color and tart, juicy flavor to the salad. Usually grapefruits are bigger than oranges, so they add some size variation as well.
  • Cara Cara oranges - If you haven't tried a Cara Cara orange, they SO GOOD it's life-changing! They're sweet little flavor bombs that just hit the spot.
  • Blood oranges - Blood oranges add a deeper burgundy hue to a citrus salad. Sometimes they are even mixed with some orange colors, which looks so cool! And this isn't all about looks, so yeah, they're delicious too.
  • Fennel - Thinly sliced fennel shavings add a complementary flavor and crunch.
  • Avocado - Avocado adds a soft, buttery texture that pairs well with citrus and provides more variety in the texture of the salad.
  • Sliced almonds - These add a lovely flavor and crunch. I get the toasted kind from Trader Joe's for extra flavor!
  • Mint - Fresh mint and citrus are a match made in heaven, and the mint takes this salad to next-level refreshing.
  • Lemon
  • Olive Oil

Please see recipe card for quantities.

Substitutions & Variations

Below are a few substitutions and variations you can try with this salad!

  • Citrus fruits - Feel free to substitute or add any citrus fruits you love! Navel oranges, mandarins, and clementines would be other delicious options. If you're aiming to make the dish beautiful, I recommend including a variety of sizes and colors.
  • Hearty - This citrus mint salad is a great as a side dish or lighter snack, but you could also make it a main meal by adding quinoa, arugula and/or radicchio, and chickpeas.
  • Honey - A drizzle of honey also tastes so delicious and adds a little more sweetness.
  • Nuts - If you're allergic to nuts, feel free to sub in pepitas for some crunch. As for using other nuts, I love chopped hazelnuts or pistachios.
  • Cheese - For realsies, cheese adds an amazing salty element to whatever dish it's in, which makes it an amazing complement to sweet fruit. I love tossing some feta into this salad for a salty little flavor bop!

How to Make This Citrus Mint Salad

An orange sits on a wooden cutting board with ends sliced off, and some of the peel sliced off to reveal the flesh of the fruit. The orange peels sit on the side and knife sits in the background.

Step 1: Peel and slice your citrus. Start by cutting off the ends of each orange or grapefruit, then cutting off the peeling along the edge of the fruit.

Five round orange slices that are peeled and sliced crosswise through the fruit sit on a wooden cutting board. The peelings and orange ends that were cut off sit off to the side on the same cutting board. The knife used to cut the orange has a white handle and sits on the cutting board by the orange slices.

Step 1 (continued): Cut the round fruits into slices (like pictured).

A fennel bulb, mandoline slicer, and fennel shavings all sit on a wooden cutting board, which sits on a beige and cream surface.

Step 2: Thinly slice your fennel (a mandoline is super helpful), and slice your avocado.

Citrus mint salad with thinly shaved fennel and avocado slices dished up onto three small cream-colored plates with gold edges. The salad is topped with chopped fresh mint leaves and sliced almonds.

Step 3: Assemble your salad in layers, varying different ingredients and colors until all ingredients are used up. Top with a squeeze of lemon juice, drizzle of olive oil, fresh mint leaves, and sliced almonds.

Hint: I love to use a large serving bowl or plate to serve this salad. That way all the beautiful layers will be on display, making it easy to get a little bit of everything on your plate.

Citrus mint salad with thinly shaved fennel, avocado slices, sliced almonds and chopped mint is served on a cream-colored plate with gold edges. A fork rests on the plate and the plate rests on a beige and cream surface with a few mint leaves and sliced almond crumbs sprinkled around.

Success Tip

Part of what makes this salad special is that the citrus fruits have a clean cut without any pith, leaving beautiful, jewel-like pieces of fruit. The best way to achieve this is by peeling and slicing your citrus with a knife so that all the pith is removed. The photos and steps above should help show what this process looks like!

FAQs

Can I make this citrus salad ahead?

For the freshest possible salad, I recommend preparing the citrus and fennel slices in advance and storing in an airtight container in the fridge until you're ready to serve. Right before serving, add the avocado slices, mint, almonds, lemon, and olive oil. This way we avoid brown avocado and mushy ingredients!

How do I store this salad?

If prepping in advance, store the citrus salad in an airtight container in the fridge except for the avocado, mint, lemon juice, olive oil, and sliced almonds. When ready to serve, freshly slice and add in the avocado, lemon juice, olive oil, and sliced almonds for the freshest crunch. Garnish with fresh pieces of mint!
If storing leftovers, simply place in an airtight storage container for up to 4-5 days in the fridge. I don't recommend freezing this salad.

More Delicious Citrus Recipes

These other delicious recipes use oranges as well, and they really hit the spot in winter!

  • A bowl filled with yogurt and segmented blood oranges piled on the left, pecans and cranberries lined up down the middle, and spoon scooped in on the right. The bowl of yogurt sits on a white linen on a blue and white surface, with a few blood orange segments and pecan crumbs on the side.
    Blood Orange Maple Pecan Yogurt Bowls
  • Healthy cranberry orange muffin with parchment liner on white marble cake stand, with other muffins in background
    Easy Cranberry Orange Yogurt Muffins
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    Five Minute Cranberry Relish with Orange and Apple
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    Wild Rice and Pomegranate Salad

Did you make this citrus mint salad recipe? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!

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📖 Recipe

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Citrus mint salad with thinly shaved fennel, avocado slices, sliced almonds and chopped mint is served on a cream-colored plate with gold edges. A fork rests on the plate and the plate rests on a beige and cream surface with a few mint leaves and sliced almond crumbs sprinkled around. A white linen rests along the side.

Citrus Mint Salad


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  • Author: Roots and Radishes
  • Total Time: 10 minutes
  • Yield: 3-4 1x
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Description

This citrus mint salad is paired with delicate shaved fennel, avocado slices, fresh mint, and crunchy sliced almonds for an incredibly refreshing salad! It's a brunch favorite, but can also be enjoyed for breakfast, snack, or any time of day.


Ingredients

Units Scale
  • 2 grapefruits
  • 2 Cara Cara oranges
  • 3 blood oranges
  • 1 bulb of fennel
  • 1 avocado, halved & pitted
  • Handful of fresh mint leaves, cut into ribbons or chopped
  • ⅓ cup sliced almonds
  • Juice from 1 lemon
  • Drizzle of olive oil


Instructions

  1. Peel and slice citrus. Cut the ends off of each piece of citrus fruit (the side with the navel and its opposite side). Placing the flat side down on the cutting board, slice between the pith and the fruit flesh to remove all pith and skin. Lie the fruit on its side (the citrus segments will be horizontal) and slice crosswise into the fruit, creating slices about 1 centimeter thick.
  2. Shave fennel & slice avocado. Cut the end off of the fennel bulb and shave into thin slices using a mandoline or very sharp knife. Take each avocado half and cut slices lengthwise into the fruit. Scoop these out with a spoon to use in the salad.
  3. Assemble salad in layers. Start to place layers of citrus slices, fennel, and avocado slices into a large flat bowl or serving plate, incorporating sprinkles of mint leaves as you go. Once all the ingredients are layered into the salad, sprinkle on slice almonds and add lemon juice and a drizzle of olive oil. Garnish with more mint, and serve it up to your lovely guests. 

Notes

  1. Mint. You can roughly chop the mint, but I LOVE using a kitchen shears to cut leafy herbs like mint and basil into ribbons. You can just hold it right over your dish and snip, snip, snip. Leave some whole mint leaves for garnish, if desired!
  2. Make-ahead instructions. When making ahead, I recommend preparing everything about 1-2 days in advance except for the avocado, mint, almonds, lemon juice, and olive oil. Cut and slice citrus, shave fennel, and place in the fridge in an airtight container. When you're ready to serve, add in your avocado, almonds, lemon juice, olive oil, and fresh mint! This ensures that all ingredients are kept as fresh as possible and nothing gets mushy or brown.
  3. Citrus. Please explore all the citrus! Grapefruit, Cara Cara oranges, and blood oranges are all delightful, but get your hands on some mandarins, clementines, and navel oranges at the peak of the season. You won't regret it!
  • Prep Time: 10
  • Category: Salad
  • Method: Slice & combine
  • Cuisine: American

Nutrition

  • Serving Size: About 1.5 cups
  • Calories: 216
  • Sugar: 11.7 g
  • Sodium: 14.6 mg
  • Fat: 11.1 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 29.6 g
  • Fiber: 8 g
  • Protein: 4.3 g
  • Cholesterol: 0 mg

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Comments

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  1. Karl says

    April 15, 2016 at 11:20 pm

    Perfect recipe for fruits I brought back from Florida!

    Reply
    • Tera says

      April 20, 2016 at 1:18 pm

      Yessss!!

      Reply
Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

More about me →

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