This beautiful, refreshing salad brings together tender butter lettuce, juicy orange segments, creamy avocado, and the delicate crunch of toasted pistachios. Thinly shaved fennel adds a subtle anise note, while slivers of red onion provide just enough sharpness to balance the sweetness of the fruit.
The real star, however, is the Fresh Guava Vinaigrette. Fragrant cherry guavas lend delicate tropical and berry-like notes, while fresh orange juice adds sunny citrus brightness. The resulting dressing is lightly sweet, pleasantly tangy, and beautifully balanced against the buttery lettuce and rich avocado.
It’s an elegant salad for a luncheon or dinner party, yet simple enough to prepare whenever fresh guavas are in season. Serve it alongside grilled chicken or fish, or enjoy it as a light first course.
INGREDIENTS:
For the Salad:
2 small heads butter lettuce (Bibb or Boston), washed, dried, and separated into leaves
2 medium oranges, peeled and cut into segments, membranes removed
1 large ripe avocado, peeled, pitted, and sliced
1 small fennel bulb, trimmed and very thinly shaved (about 1 cup)
1/4 small red onion, very thinly sliced
1/3 cup shelled pistachios, lightly toasted and roughly chopped
2 tablespoons fresh flat-leaf parsley or tender fennel fronds, for garnish
Flaky sea salt, to finish
Freshly ground black pepper, to finish
For the Fresh Guava Vinaigrette:
4 ripe red cherry guavas or yellow lemon guavas
1/4 cup freshly squeezed orange juice
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
1 small garlic clove, finely minced
1–2 tablespoons water, as needed
Sea salt and freshly ground black pepper, to taste
1 teaspoon honey, optional
METHOD:
Prepare the Guava Vinaigrette:
Wash the guavas, remove the stems, and cut the fruit into quarters.
Place the guavas in a small saucepan with 2 tablespoons water. Warm gently over medium-low heat for 3–5 minutes, until the fruit softens and releases its juices.
Press the softened fruit through a fine-mesh sieve to remove the hard seeds, collecting the smooth pulp in a bowl. Allow to cool completely.
Transfer the guava pulp to a blender. Add the orange juice, apple cider vinegar, olive oil, and garlic. Blend until smooth and emulsified.
Season with salt and a little freshly ground black pepper. Taste and add honey if the fruit is particularly tart. If the dressing is too thick, thin with a teaspoon of water at a time until it reaches a pourable consistency. Refrigerate until ready to serve.
Prepare the Salad:
Wash and thoroughly dry the butter lettuce leaves. Keep the smaller leaves whole and tear larger leaves into generous pieces.
Using a sharp knife, remove the peel and white pith from the oranges. Cut between the membranes to release the individual segments, reserving any accumulated juice for another use.
Halve the avocado, remove the pit, and slice the flesh into attractive wedges.
Using a mandoline or very sharp knife, shave the fennel into paper-thin slices. Slice the red onion equally thin.
If the pistachios are not already toasted, warm them briefly in a dry skillet over medium-low heat until fragrant. Set aside to cool, then chop coarsely.
Assemble the Salad:
Arrange the butter lettuce leaves loosely on a large serving platter or in a shallow salad bowl, allowing the natural curves of the leaves to create height and texture.
Tuck the orange segments, avocado slices, shaved fennel, and red onion among the lettuce leaves, distributing them evenly.
Just before serving, drizzle the salad lightly with the Fresh Guava Vinaigrette. Avoid overdressing — the delicate lettuce should be lightly coated rather than saturated.
Scatter the toasted pistachios over the top, followed by the fresh parsley or fennel fronds.
Finish with a small pinch of flaky sea salt and a grind of pepper; serve immediately, with additional vinaigrette on the side.
YIELD: 4 generous side salads or 6 smaller first-course servings. Vinaigrette yields approximately 1/2–3/4 cup, depending on the size and juiciness of the guavas.
KITCHEN NOTES
Choosing the guavas: Both red cherry guavas and yellow lemon guavas work beautifully in this dressing. Red guavas create a lovely rosy vinaigrette with delicate berry-like undertones, while yellow guavas produce a lighter-colored dressing with brighter citrus notes.
A little extra orange flavor: For a more pronounced citrus aroma, add 1/2 teaspoon finely grated orange zest to the vinaigrette.
Preparing ahead: The vinaigrette can be made a day or two ahead and refrigerated in a covered jar. The lettuce, fennel, and orange segments can also be prepared in advance and stored separately. Slice the avocado and dress the salad just before serving.
A variation: For a slightly more substantial salad, add a few tablespoons of crumbled fresh goat cheese. Its gentle tang is especially delicious with the sweet oranges, pistachios, and tropical vinaigrette.
