Radicchio Salad with Zesty Citrus Vinaigrette

If you think winter salads are dull, try this Radicchio Salad with Avocado, Fennel and Orange. It’s colorful, crunchy and balanced with bitter, sweet and creamy flavors, all tossed in a bright citrus vinaigrette.

I tend to reach for lighter dishes in spring and summer, but winter has its own wonderful produce and this salad is a great example. I keep coming back to radicchio this season because its bold color and slightly bitter bite stand up to sweet citrus and creamy avocado. Paired with crisp fennel and a tangy citrus vinaigrette, it makes a satisfying starter, side or light main.

Why you’ll love this recipe

• Crisp, colorful and full of sweet-and-savory contrast.
• Versatile enough to serve alongside proteins or as a light main.
• Most components can be prepped ahead; toss just before serving.
• Vegan, dairy-free and naturally gluten-free.

Recipe ingredients

This salad uses just a handful of fresh ingredients and is easy to customize. Use the ingredient list below as a template and swap citrus varieties or add nuts for extra texture.

Ingredient notes

• Radicchio – A member of the chicory family, radicchio is crisp with a pleasantly bitter edge. It provides striking color and pairs especially well with sweet fruit and rich avocado.
• Fennel – Use a firm fennel bulb for a crunchy, mildly anise-flavored bite. Reserve some green fronds to use as an herb for fresh, licorice-like notes.
• Oranges – Sweet citrus balances the bitterness of radicchio. Navel, blood orange or mandarin segments work well; reserve any squeezed juice for the dressing.
• Avocado – Adds creaminess that mellows the bitter and acidic flavors; dice just before serving so it stays bright.
• Citrus vinaigrette – A simple dressing of olive oil, vinegar (or lemon), orange juice, salt and pepper lets the produce shine.

See the recipe card below for ingredient quantities and exact measurements.

How to make this recipe

This salad comes together quickly with minimal chopping. Prep the components in advance to save time on busy days, then toss and serve.

Pro tip: Segment the oranges, slice the fennel and tear the radicchio ahead of time. Keep the avocado whole until ready to serve to prevent browning.

How to segment an orange

1. Trim the top and bottom of the orange so it can stand upright.
2. Remove the peel and pith by slicing down the sides from top to bottom.
3. Cut along each membrane on both sides of a segment and lift it out.
4. Reserve the segments for the salad and squeeze the remaining membrane for about 2 tablespoons of juice for the dressing.

Assemble the salad

1. Combine torn radicchio leaves, thinly sliced fennel, reserved fennel fronds, orange segments and diced avocado in a large bowl.
2. Whisk together the citrus vinaigrette and drizzle over the salad. Toss gently to coat—use only as much dressing as desired.
3. Serve immediately so the avocado stays fresh and the greens remain crisp.

Ingredients (serves 6)

• 1 small head radicchio, cored and leaves torn
• 1 small fennel bulb, halved and thinly sliced; reserve 1/4 cup fennel fronds
• 1 large navel orange, segmented
• 1 large blood orange, segmented (or substitute another navel or mandarin)
• 1 large avocado, diced
• Citrus vinaigrette (olive oil, vinegar or lemon, reserved orange juice, salt and pepper) — adjust to taste

Instructions

1. Segment the oranges and reserve their juice for the vinaigrette.
2. Tear the radicchio into bite-sized pieces and slice the fennel thinly. Chop the fennel fronds.
3. Dice the avocado just before serving to avoid discoloration.
4. Toss the radicchio, fennel, orange segments, fennel fronds and avocado in a bowl. Drizzle with vinaigrette and toss gently.
5. Serve immediately for best texture and flavor.

Notes

• Prep the orange segments, sliced fennel and torn radicchio in advance to speed up assembly during the week.
• Use any sweet citrus you like: navel oranges, mandarins, tangerines or blood oranges all work well.
• This salad is best eaten the day it’s made because the avocado will begin to soften and brown over time.

Recipe FAQs

• What is radicchio? Radicchio is a purple Italian chicory with a slightly bitter flavor and crisp texture, often used in salads and Italian dishes.
• Can you eat radicchio raw? Yes — radicchio is excellent raw in salads, where its bitterness can be balanced with sweet or fatty ingredients.
• How do you reduce radicchio’s bitterness? Pair it with sweet fruit (like orange), acidic vinaigrette and creamy avocado. Cooking also mellows the bitterness.
• How should radicchio be cut? Halve and remove the core, then shred, slice into wedges or simply tear the leaves for salads.

Nutrition (per serving, approximate)

• Calories: 235 kcal
• Carbohydrates: 16 g
• Protein: 2 g
• Fat: 19 g (Saturated fat: 3 g)
• Fiber: 5 g
• Vitamin C: 43 mg
• Potassium: 520 mg

Nutrition estimates are calculated from a food database and should be used as a guideline.

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your version.

Radicchio Salad with Citrus Vinaigrette — Serves: 6 • Prep time: 15 mins • Total time: 15 mins

All recipes and images © Flavor the Moments. This post was originally published in February 2018; photos and text have been updated with additional recipe details.