Although spring has arrived on the calendar, it certainly has not arrived in the weather. This week I decided to make a citrus recipe that will bring the spring to the table and your spirits! Healthy citrus, avocado, and fennel capture the essence of the season.

Citrus fruits are filled with wonderful antioxidants and vitamins and packed with amazing health benefits. In general, all citrus is high in vitamin C and potassium, which is vital for the function of nerves, heart contraction, and a fast metabolism. However, in addition to these advantages, each type of citrus has its own unique health benefits.

The cara cara orange, which is a type of navel orange around the size of a clementine, is very sweet with a tangy aftertaste. It has vitamin A and fiber, as well as lycopene, which is a disease-fighting antioxidant. Blood oranges are another type of sweet orange, rich with carotenoids, which helps prevent some types of cancer and heart disease. The next orange, which is a hybrid between the grapefruit and the tangerine, is the minneola, which has a great combination of refreshing tart and sweet flavors. This healthy fruit is a rich source of fiber and folate, an essential B vitamin that helps make new cells.

Additionally, the fennel and avocado make this recipe extremely healthy and delicious. Fennel, from the parsley family, comes from Europe and tastes like licorice. It is high in vitamin C, which supports your immune system. Fennel is also full of folate, fiber, and potassium, which are vital for cardiovascular and colon health. Avocados are one of 2014’s healthiest super foods. They have more potassium than bananas and have healthy fats for good energy. Avocados are also full of essential oils that keep your skin clear and your hair shiny, healthy, and smooth!

Making this recipe took about 10 minutes. Beware: your hands and work area will get sticky, so make sure that you are in a space that can get messy with orange juice. The salad makes a really big serving size, so I ended up only using 2 navel oranges, 2 cara cara oranges, and the blood orange, and it was enough for my entire family. Also, I only used about a quarter of a fennel bulb and half of an avocado. The fennel fronds are the green sprigs attached to the top of the fennel bulbs, and you can buy fennels at any local grocery store. Feel the spring in the air and in your mouth. Enjoy!

Citrus, Fennel, and Avocado Salad:

Ingredients:

• 3 navel oranges
• 3 cara cara oranges
• 2 minneola oranges
• 3 mandarin oranges
• 1 blood orange
• 1/2 fennel bulb, thinly sliced
• 1 avocado, peeled, pitted, and sliced
• 1/2 shallot, peeled and thinly sliced
• 1/3 cup of extra virgin olive oil
• 2 tablespoons of champagne vinegar
• 1 tablespoon of honey
• Kosher salt and freshly ground pepper for seasoning
• 1/4 cup mint leaves
• Fennel fronds for seasoning

Directions:

1. Peel the oranges and slice them, placing the citrus on a serving plate. Layer with the fennel slices and add the avocado and shallot.
2. In a small bowl, whisk the olive oil into the champagne vinegar. Add the honey and whisk until mixed. Season the mix with salt and pepper.
3. Pour the dressing over the salad and season with a little bit more salt and pepper. Top with the fennel fronds and mint leaves.

Serves 4