Citrus Frisee Salad with Fennel and Avocado

Frisée Citrus Salad is a bright winter salad that instantly lifts the mood. Crisp frisée leaves are layered with sweet navel orange, ruby red grapefruit and vibrant blood orange, then finished with creamy avocado, chopped pistachios and a tangy citrus vinaigrette. Simple to assemble and elegant on the plate, this salad celebrates citrus season and makes a lovely starter or side.

Among winter salads, I favor those that highlight citrus. The bright acidity and sweet juiciness of citrus fruit cut through the winter doldrums and add a fresh, lively note to any meal. This version uses three citrus varieties—navel orange, blood orange and ruby red grapefruit—paired with frisée (curly endive) for texture and a touch of bitterness to balance the fruit.

Thinly sliced fennel provides crisp, slightly sweet anise notes, while avocado brings a mellow creaminess. Chopped pistachios add crunch and a pop of color. A zesty citrus vinaigrette ties everything together for a salad that’s both simple and sophisticated.

Why you’ll love this recipe

• Bright, refreshing flavors from a variety of winter citrus balanced by slightly bitter frisée, crunchy fennel and creamy avocado.
• Most components (vinaigrette, segmented or sliced citrus, trimmed frisée and sliced fennel) can be prepped 1–2 days ahead and stored separately for quick assembly.
• Flexible and customizable — swap citrus varieties, nuts or greens to suit what’s available.
• Made with clean ingredients; naturally gluten-free and vegan when you use a plant-based dressing.

Recipe ingredients

This salad is forgiving. Use the citrus, nuts and greens you prefer; below are the ingredients used in this version.

• Frisée (curly endive) — crisp with a mild, pleasant bitterness that contrasts nicely with sweet citrus.
• Citrus — this salad uses ruby red grapefruit, a navel orange and a blood orange. Cara cara, tangerines, clementines, kumquats or pomelo are all great alternatives.
• Fennel — thinly sliced for crunch and a hint of anise; reserve fronds for garnish if you like.
• Avocado — pitted and chopped for creaminess; add just before serving to avoid browning.
• Pistachios — chopped; substitute other nuts or seeds if preferred and add them just before serving to keep them crisp.
• Dressing — a bright citrus vinaigrette complements the salad perfectly; a honey-champagne vinaigrette or your favorite store-bought dressing also works.

See the recipe card below for exact ingredient amounts and serving information.

How to make citrus salad

This salad comes together quickly. You can prep the dressing, peel and slice the citrus and trim the fennel in advance. Assemble and dress the salad just before serving for the best texture.

Pro tip: Prep the frisée, citrus, fennel and dressing 1–2 days ahead and store each component separately. Assemble and dress immediately before serving.

Prep the citrus

I like to remove the peel and pith with a knife and slice the fruit into rounds rather than segmenting. Sliced rounds look pretty and hold up well without falling apart.

1. Trim the top and bottom of each fruit so it sits flat on the board.
2. Stand the fruit upright and cut away the peel and white pith, following the curve from top to bottom.
3. Lay the peeled fruit on its side and slice into rounds. Halve or quarter large rounds as desired.

Assemble the salad

1. Arrange the frisée on a large platter or individual plates.
2. Top with the sliced citrus and thinly sliced fennel. Drizzle generously with citrus vinaigrette.
3. Add the chopped avocado and pistachios, finish with a little more vinaigrette, and serve immediately.

Recipe FAQs

Serving suggestions

This salad is versatile. Serve it alongside roast chicken, grilled fish or baked squash, or make it a main by adding grilled or roasted protein such as chicken thighs, shrimp or tofu. It also makes a lovely addition to holiday menus next to roasted turkey or glazed ham.

Recipe notes

• Make-ahead: Prep citrus, fennel and dressing in advance and store separately. Assemble the salad on the day you serve it.
• Swap the frisée for escarole, endive, butter lettuce or arugula if needed.
• Try different citrus varieties depending on what’s in season for the best flavor and color.

More winter salad recipes you’ll love

• Arugula and fennel salad
• Arugula, orange and pomegranate salad
• Radicchio salad with winter citrus
• Roasted beet and blood orange salad
• Roasted delicata squash salad

Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media to share your version.

Frisee Citrus Salad

Crisp frisée tossed with three citrus varieties, fennel, avocado and pistachios, finished with a bright citrus vinaigrette. Serves 6.

Servings: 6 • Prep time: 15 mins • Cook time: 0 mins • Total time: 15 mins

Ingredients

• 1 head frisée lettuce — washed, dried and torn (about 6 cups)
• 1 blood orange, peeled and sliced
• 1 navel orange, peeled and sliced
• 1 ruby red grapefruit, peeled and sliced
• 1 small fennel bulb, trimmed, halved and thinly sliced (reserve fronds if desired)
• 1 avocado, pitted and chopped
• 1/2 cup chopped pistachios (or substitute other nuts/seeds)
• Citrus vinaigrette to taste

Instructions

1. Prep the citrus: trim the top and bottom, remove peel and white pith, then slice into rounds and halve large rounds if desired.
2. Arrange frisée on a large platter. Top with citrus slices and thinly sliced fennel.
3. Drizzle the vinaigrette over the salad, add chopped avocado and pistachios, finish with a little more dressing, and serve immediately.

Notes

1. Prep the dressing, citrus, frisée and fennel up to 1–2 days ahead and store separately. Assemble just before serving.
2. Substitute frisée with escarole, endive, butter lettuce or arugula if desired.
3. Any winter citrus varieties can be used; mix colors and flavors for visual appeal and balanced taste.

Nutrition (per serving, estimated)

Calories: 234 kcal • Carbs: 25 g • Protein: 6 g • Fat: 15 g • Fiber: 10 g • Vitamin C: 58 mg