Description
This vibrant, nutrient-dense citrus salad is a modern masterpiece that balances zesty acidity with creamy, buttery avocado and the earthy crunch of fresh fennel. By blending both roasted and raw fennel with bitter radicchio and bright, juicy segments of satsumas and pink grapefruit, this dish offers a sophisticated flavor profile. It is a light, refreshing, and visually stunning salad that celebrates seasonal produce and simple, intentional ingredients, making it the perfect centerpiece for both quiet weeknight dinners and elegant gatherings.
Ingredients
1 fennel bulb, sliced into wedges and roasted
1 fennel bulb, very thinly sliced
5 radicchio leaves, torn into bite-sized pieces
2 satsumas (or 1 small orange), peeled and segmented
1 small pink grapefruit, peeled and segmented
1 ripe avocado, sliced
2 tablespoons pine nuts
Instructions
Preheat your oven to 400°F (200°C).
Toss the fennel wedges with a little olive oil and roast for 20-25 minutes until tender and caramelized.
Prepare the raw fennel by shaving it as thinly as possible using a mandoline or sharp knife.
In a large serving platter, arrange the torn radicchio leaves as a base.
Distribute the roasted fennel wedges and thinly shaved raw fennel over the radicchio.
Carefully place the satsuma and grapefruit segments throughout the salad.
Top with the sliced avocado.
Sprinkle with pine nuts and serve immediately.
Notes
Ensure you remove the white pith from citrus segments to avoid bitterness. For added flavor, you can toast the pine nuts in a dry pan until golden brown before adding to the salad.