Citrus, Beet and Avocado Salad



  • 3 medium Cara Cara oranges or small navel oranges

  • 1 cup satsuma segments

  • ¼ small red onion, thinly sliced

  • 2 beets, roasted and sliced

  • 1 avocado, sliced

  • 1/2 cup shaved fennel

  • 1/3 cup roasted pumpkin seeds

  • 2 Tbs. sherry vinegar or red-wine vinegar

  • Kosher salt and freshly ground black pepper

  • 6 Tbs. extra-virgin olive oil

  • 1/4 cup Castelvetrano green olives, pitted and halved

  • 3 Tbs. coarsely chopped fresh flat-leaf parsley

  • ¼ cup fresh raspberries



Cut a thin slice off the top and bottom of an orange to make flat surfaces. Stand the orange on the work surface, and slice off the peel and the underlying white pith, working your way from top to bottom following the curve of the fruit.

Slice the oranges in circles and lay on platter season with salt and pepper and sprinkle with the dressing.

Slice the onion half lengthwise as thinly as you can. Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp. Refrigerate for at least 15 minutes (This takes the bite out of the onion).


If the outside of the fennel bulb looks very fibrous, peel the outer layer using a vegetable peeler. Cut the bulb in half lengthwise, and slice it lengthwise as thinly as you can, preferably with a mandolin. Pile the slices in a large bowl and fill with ice water. Soak about 20 minutes to make them crisp.

Make your dressing, in a 1-cup measuring cup pour in the 2 Tbl of vinegar and a pinch of salt and pepper and stir to dissolve the salt add the olive oil and stir again.

Drain the fennel slices thoroughly, and pat dry with paper towels. In a bowl, toss the fennel, orange segments, onions with 1 Tbl dressing and season with salt and pepper and place in the middle of the sliced oranges on the platter.


In the same bowl add the sliced avocados and toss with 1 Tbl. dressing and season with salt and pepper and add to the orange segments on the platter repeat with the beets. Adjust the seasoning so that it’s very vibrant.

Scatter the olives, pumpkin seeds, raspberries and parsley over the salad.

Add ins: Romaine, Belgium Endive, goat cheese.


Starters, SaladsLili Courtney