Winter in California means citrus, and a lots of it! From grapefruit to navel oranges, cara caras, mandarin and blood orange varieties, we’re wondering what to do with all these juicy peak season fruits we’re finding at the farmer’s market. We’re turning once more to Aliza Sokolow of the Poppyseed Agency who’s turning her friendly relationship with so many local farms and top-notch L.A. restaurants into gorgeous recipes like these. Local farm, J.J.’s Lone Daughter Ranch supplied these delicious fruits and this delicious recipe from Aliza is just the kind of simple genius we’ve come to expect from her…

Citrus Salad with Fennel + Avocado


For the salad:
3 navel oranges
3 cara cara oranges
3 mandarin oranges
3 blood oranges
1 grapefruit (optional)
½ fennel bulb, very thinly sliced
1 avocado, peeled, pitted and sliced

For the dressing:
½ shallot, peeled and very thinly sliced
⅓ cup extra virgin olive oil
2 Tbsp champagne vinegar
1 Tbsp honey
kosher salt and freshly cracked black pepper, to taste

For garnish:
mint leaves
fennel fronds


In a small bowl, combine all dressing ingredients, except shallot, and whisk well. Mix in shallot and set aside.

Cut citrus into thin bilateral slices. In a large bowl, gently toss the citrus, fennel and avocado together and drizzle with dressing. Garnish with fresh fennel fronds and sea salt and serve.

Bottom banner image
From our friends