Salad: United States – Citrus-Fennel & Avocado Salad with Creole Mustard Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large fennel bulb, cored and very thinly sliced (about 2 cups (130 g))
1 small English cucumber, halved lengthwise and thinly sliced
1 large ripe avocado, sliced
1 pink grapefruit, segmented (reserve 2 tbsp (30 ml) juice)
1 navel orange, segmented
1 / 4 small red onion, very thinly sliced
2 cups (480 ml) baby arugula (lightly packed) (about 2 1/8 oz (60 g))
1 / 3 cup (80 ml) toasted pecans, roughly chopped (about 1 1/4 oz (35 g))
2 tbsp (30 ml) chopped fresh parsley and/or dill
3 tbsp (45 ml) extra-virgin olive oil
1 1 / 2 tbsp (23 ml) Creole or whole-grain mustard
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) reserved grapefruit juice
2 tsp (10 ml) apple cider vinegar
1 1 / 2 tsp (7.5 ml) honey
1 / 8 tsp (0.625 ml) smoked paprika
Kosher salt and freshly ground black pepper, to taste

Show original ingredient measurements

1 large fennel bulb, cored and very thinly sliced (about 2 cups / 130 g)
1 small English cucumber, halved lengthwise and thinly sliced
1 large ripe avocado, sliced
1 pink grapefruit, segmented (reserve 2 tbsp / 30 ml juice)
1 navel orange, segmented
1 / 4 small red onion, very thinly sliced
2 cups baby arugula (lightly packed) (about 60 g)
1 / 3 cup toasted pecans, roughly chopped (about 35 g)
2 tbsp chopped fresh parsley and/or dill
3 tbsp extra-virgin olive oil
1 1 / 2 tbsp Creole or whole-grain mustard
1 tbsp fresh lemon juice
2 tbsp reserved grapefruit juice
2 tsp apple cider vinegar
1 1 / 2 tsp honey
1 / 8 tsp smoked paprika
Kosher salt and freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast the pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
Supreme the grapefruit and orange over a bowl to catch juices; reserve 2 tablespoons (30 ml) grapefruit juice for the dressing.
Place the fennel, cucumber, arugula, and red onion in a large bowl.
Whisk together mustard, lemon juice, reserved grapefruit juice, apple cider vinegar, honey, smoked paprika, a pinch of salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified.
Pour about two-thirds of the vinaigrette over the fennel mixture and toss to coat.
Gently fold in the citrus segments and avocado so they stay intact.
Top with toasted pecans and chopped herbs, drizzle with remaining dressing, and adjust seasoning with salt and pepper to taste. Serve promptly.

Toast the pecans in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and chop.
Supreme the grapefruit and orange over a bowl to catch juices; reserve 2 tablespoons grapefruit juice for the dressing.
Place the fennel, cucumber, arugula, and red onion in a large bowl.
Whisk together mustard, lemon juice, reserved grapefruit juice, apple cider vinegar, honey, smoked paprika, a pinch of salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified.
Pour about two-thirds of the vinaigrette over the fennel mixture and toss to coat.
Gently fold in the citrus segments and avocado so they stay intact.
Top with toasted pecans and chopped herbs, drizzle with remaining dressing, and adjust seasoning with salt and pepper to taste. Serve promptly.