The pairing of snappy fennel and creamy avocado add a wonderful array of textures as well as flavors.
A note about the flavors: 
The fennel has a quaint licorice sent and flavor similar to what you would akin to anise.
The Kumquats are quite small and have a sharp tangy citrus flavor, quite tart in fact.
The Clementines are tangy like a Tangerine but a bit sweeter, depending on season of course.
The Blood Orange has a deeper flavor and somewhat reminiscent of a berry.
They are all a lovely combination but whatever you have available works…
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A Brandy Dipped Citrus Salad
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This grown-up citrus salad features a hint of brandy, complemented by the textures of snappy fennel and creamy avocado.
Ingredients
- 2 blood oranges, sliced
- 1 clementine, sliced
- 4 kumquats, halved
- 1/2 ripe avocado, sliced
- 1 small fennel bulb, sliced crosswise to about 1/8th inch
- Small bowl of brandy for dipping
- Spray bottle of grapeseed oil
- A pinch of cardamom
- A pinch of white pepper
- A pinch of sea salt
Instructions
- Slice the blood oranges and clementine, removing the rind.
- Slice the fennel bulb crosswise to about 1/8th inch thick.
- Halve the kumquats lengthwise.
- Dip each piece of citrus into a small bowl containing brandy, allowing excess to drip off.
- Arrange the citrus slices, fennel, and avocado on a serving platter.
- Lightly spray the salad with grapeseed oil.
- Sprinkle a pinch of cardamom, white pepper, and sea salt over the salad.
Notes
- Feel free to substitute the citrus fruits with whatever is available.
- The salad can be prepared ahead of time but is best served fresh.
- Store any leftovers in an airtight container in the refrigerator for up to a day.
- The brandy adds a sophisticated touch, but you can omit it for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 11
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 5
- Protein: 2
- Cholesterol: 0
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Frequently Asked Questions
What do kumquats taste like, and do I eat the skin?
The article describes kumquats as quite small with a sharp, tangy citrus flavor — quite tart. In this recipe they are simply halved lengthwise and added raw; the thin skin is edible and part of what makes them an interesting textural contrast alongside the sweeter clementine and blood orange.
What does the fennel contribute, and what does it taste like?
The article notes that fennel has a quaint licorice scent and flavor similar to anise. Sliced crosswise to about 1/8-inch, it adds crunch and a mildly savory note that contrasts with the tart citrus and creamy avocado.
Can I make this without brandy?
Yes — the notes say you can omit the brandy dipping for a non-alcoholic version; the salad still works with just the grapeseed oil spray and the pinch of cardamom, white pepper, and sea salt.
Can I use different citrus if I can’t find blood oranges or kumquats?
The article explicitly says “whatever you have available works” — the author describes the specific flavors of each fruit but frames the selection as flexible. The notes also confirm that citrus substitutions are fine.
Alisha’s focus on the minimal causes you to concentrate on the flavor of the extraordinary combination of ingredients! Her dishes always tantalize you with their beauty!
Lovely! I bet that is a delicious salad, especially for these summer months
Wonderful salad!
Gorgeous salad, Alisha! I do admire your restraint in advocating ‘dipping’ in brandy. I think I’ll be marinating mine! ;-)