Name: Fennel, Arugula, and Citrus Salad with Avocado-Buttermilk Dressing
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: ⅓ cup buttermilk; 1/3 cup cold water; 1/3 cup mashed avocado; 3 tablespoons chopped fresh cilantro leaves and stems; 2 tablespoons lime juice; 1 tablespoon vegetable oil; 1 garlic clove, peeled; 3/4 teaspoon table salt; 1/2 teaspoon sugar; 1/4 teaspoon pepper; 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; 1/4 cup chopped toasted pistachios; 1/2–1 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.

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Before You Begin

For a spicier salad, use the full teaspoon of Aleppo pepper.

Instructions

for the dressing

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.

for the salad

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.