Cara Cara Orange and Fennel Salad Recipe
Cara cara oranges have less acidity and more natural sweetness than navel oranges, with a rosy pink flesh that comes from lycopene, so they balance the bitter edge of raw fennel and the richness of avocado without needing much added sugar in the dressing.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 4
Ingredients
- 4 medium cara cara oranges
- 2 medium avocado, sliced
- 1 medium bulb fennel bulb, thinly sliced
- 4 cups baby arugula
- 1/4 cup red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp flaky sea salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh mint leaves, torn
- 1/4 cup toasted pistachios, chopped
Nutrition per serving
- Calories
- 353
- Protein
- 7g
- Carbs
- 37g
- Fat
- 23g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Slice off the top and bottom of each cara cara orange so it sits flat, then cut away the peel and white pith in strips, following the curve of the fruit. Slice the oranges crosswise into 1/4-inch rounds over a bowl to catch the juices, and set both aside.
- 2Trim the fennel bulb, cut it in half through the core, and shave it as thin as possible with a mandoline or sharp knife; reserve any feathery fronds for garnish. Soak the sliced red onion in a bowl of cold water for 10 minutes, then drain and pat dry.
- 3Just before assembling, halve, pit, and slice the avocados so they don't brown.
- 4In a small bowl, whisk together the olive oil, lemon juice, reserved orange juice, honey, salt, and pepper until the dressing is emulsified.
- 5Spread the arugula over a large platter. Arrange the orange rounds, shaved fennel, avocado slices, and red onion on top, overlapping slightly.
- 6Drizzle the dressing evenly over the salad, then scatter with torn mint, toasted pistachios, reserved fennel fronds, and a final pinch of flaky salt.
Tips & variations
- Choose oranges that feel heavy for their size and have smooth, tight skin; a heavier orange usually means more juice inside.
- Swap in blood oranges or a mix of both for an even more striking color contrast on the platter.
- Add a few ounces of shaved pecorino or crumbled goat cheese for a salty, creamy contrast to the citrus.
- If fennel isn't available, thinly sliced celery makes a reasonable crunchy substitute.
Storage & reheating
This salad is best assembled and served right away, since avocado browns and greens wilt once dressed. The orange segments, shaved fennel, and dressing can each be prepped up to a day ahead and stored separately in the refrigerator; slice the avocado and assemble just before serving.
Tips from the Tulo kitchen
- Catching the juice while slicing the oranges and whisking it into the dressing adds extra citrus flavor without needing more oil.
- A mandoline gets the fennel thin enough to eat raw without a stringy, fibrous bite.
FAQ
What's the difference between a cara cara orange and a regular navel orange?
Cara cara oranges have pink to red flesh from natural lycopene, a sweeter and less acidic flavor, and are typically seedless, while navel oranges have orange flesh and a more classic tart-sweet citrus taste.
Can I substitute a different orange in this salad?
Yes. Navel oranges or blood oranges both work; blood oranges will add more tartness and a deeper red color, while navels are slightly less sweet than cara caras.
How do I know a cara cara orange is ripe?
Look for a firm orange that feels heavy for its size with smooth, unblemished skin; color can vary from orange to slightly blushed red-orange and isn't a reliable ripeness indicator.
Can this salad be made ahead for a dinner party?
Slice the fennel and segment the oranges up to a day ahead and refrigerate separately, but wait to slice the avocado and toss everything together until just before serving to avoid browning and wilting.