Fennel, Arugula, and Citrus Salad with Avocado-Buttermilk Dressing
By Nik SharmaPublished on February 19, 2026
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
DRESSING
⅓ cup buttermilk ⅓ cup cold water ⅓ cup mashed avocado 3 tablespoons chopped fresh cilantro leaves and stems2 tablespoons lime juice 1 tablespoon vegetable oil 1 garlic clove, peeled¾ teaspoon table salt ½ teaspoon sugar ¼ teaspoon pepperSALAD
4 large oranges and/or grapefruits2 fennel bulbs, 3 tablespoons fronds chopped; stalks discarded; bulbs halved, cored, and sliced thin4 ounces (4 cups) baby arugula ¼ cup chopped toasted pistachios ½–1 teaspoon ground dried Aleppo pepper Flake sea saltBefore You Begin
For a spicier salad, use the full teaspoon of Aleppo pepper.
Instructions
- Process ⅓ cup buttermilk, ⅓ cup cold water, ⅓ cup mashed avocado, 3 tablespoons chopped cilantro leaves and stems, 2 tablespoons lime juice, 1 tablespoon vegetable oil, 1 peeled garlic clove, ¾ teaspoon salt, ½ teaspoon sugar, and ¼ teaspoon pepper in blender until smooth, about 30 seconds.
- Cut away peel and pith from 4 large oranges and/or grapefruits, then slice crosswise into ¼-inch-thick rounds and cut any large rounds in half. Arrange fruit on large serving platter. Toss 2 thinly sliced fennel bulbs and 3 tablespoons fronds, 4 cups baby arugula, and ½ cup dressing in large bowl until combined. Top fruit with fennel mixture. Drizzle with remaining dressing. Sprinkle with ¼ cup chopped toasted pistachios, ½ teaspoon Aleppo pepper, and flake sea salt. Serve.
for the dressing
for the salad
Time
30 minutesYield
Serves 4 to 6Ingredients
DRESSING
⅓ cup buttermilk
⅓ cup cold water
⅓ cup mashed avocado
3 tablespoons chopped fresh cilantro leaves and stems
2 tablespoons lime juice
1 tablespoon vegetable oil
1 garlic clove, peeled
¾ teaspoon table salt
½ teaspoon sugar
¼ teaspoon pepper
SALAD
4 large oranges and/or grapefruits
2 fennel bulbs, 3 tablespoons fronds chopped; stalks discarded; bulbs halved, cored, and sliced thin
4 ounces (4 cups) baby arugula
¼ cup chopped toasted pistachios
½–1 teaspoon ground dried Aleppo pepper
Flake sea salt
Ingredients
DRESSING
⅓ cup buttermilk
⅓ cup cold water
⅓ cup mashed avocado
3 tablespoons chopped fresh cilantro leaves and stems
2 tablespoons lime juice
1 tablespoon vegetable oil
1 garlic clove, peeled
¾ teaspoon table salt
½ teaspoon sugar
¼ teaspoon pepper
SALAD
4 large oranges and/or grapefruits
2 fennel bulbs, 3 tablespoons fronds chopped; stalks discarded; bulbs halved, cored, and sliced thin
4 ounces (4 cups) baby arugula
¼ cup chopped toasted pistachios
½–1 teaspoon ground dried Aleppo pepper
Flake sea salt
Ingredients
DRESSING
⅓ cup buttermilk
⅓ cup cold water
⅓ cup mashed avocado
3 tablespoons chopped fresh cilantro leaves and stems
2 tablespoons lime juice
1 tablespoon vegetable oil
1 garlic clove, peeled
¾ teaspoon table salt
½ teaspoon sugar
¼ teaspoon pepper
SALAD
4 large oranges and/or grapefruits
2 fennel bulbs, 3 tablespoons fronds chopped; stalks discarded; bulbs halved, cored, and sliced thin
4 ounces (4 cups) baby arugula
¼ cup chopped toasted pistachios
½–1 teaspoon ground dried Aleppo pepper
Flake sea salt
Why This Recipe Works
For a sunny, bright-tasting salad, we start with a bed of sliced citrus fruit (a mix of oranges and grapefruit looks nice, but you can use whatever’s on hand). We top the juicy fruit with a salad of crunchy fennel and spicy arugula tossed with a cooling buttermilk dressing, with avocado added for silky body. A heavy dressing mutes the fresh taste of the fennel and citrus, so we blend it with cold water for a thinner, lighter result.
Before You Begin
For a spicier salad, use the full teaspoon of Aleppo pepper.
Instructions
- Process ⅓ cup buttermilk, ⅓ cup cold water, ⅓ cup mashed avocado, 3 tablespoons chopped cilantro leaves and stems, 2 tablespoons lime juice, 1 tablespoon vegetable oil, 1 peeled garlic clove, ¾ teaspoon salt, ½ teaspoon sugar, and ¼ teaspoon pepper in blender until smooth, about 30 seconds.
- Cut away peel and pith from 4 large oranges and/or grapefruits, then slice crosswise into ¼-inch-thick rounds and cut any large rounds in half. Arrange fruit on large serving platter. Toss 2 thinly sliced fennel bulbs and 3 tablespoons fronds, 4 cups baby arugula, and ½ cup dressing in large bowl until combined. Top fruit with fennel mixture. Drizzle with remaining dressing. Sprinkle with ¼ cup chopped toasted pistachios, ½ teaspoon Aleppo pepper, and flake sea salt. Serve.
for the dressing
for the salad
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