Fennel, Avocado, and Satsuma Salad

fennel avocado and satsuma salad
Photo: Johnny Miller
Total Time:
5 mins

A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity so all that's need to finish the dish is a drizzle of good extra-virgin olive oil.


  • ½ small fennel bulb, thinly sliced

  • 1 mandarin orange, such as satsuma, tangerine, or clementine, peeled and segmented

  • ½ avocado, peeled, pitted, and thinly sliced

  • Extra-virgin olive oi, for serving

  • Flaky sea salt and freshly ground pepper, for serving


  1. Arrange fennel, mandarin segments, and avocado on a plate. Drizzle with oil and sprinkle with salt and pepper.

Cook's Notes

Feel free to scale this recipe up to serve more people.

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