Citrus Fennel and Avocado Salad
Citrus Fennel and Avocado Salad might be just the side dish you are searching for. This recipe makes 2 servings with 871 calories, 9g of protein, and 52g of fat each. For $3.78 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from Foodie Crush has 14723 fans. If you have mandarin oranges, oranges, fennel, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 99%, this dish is amazing. Similar recipes include Avocado, Fennel, and Citrus Salad, Tuna, Fennel, Avocado And Tangerine Salad With Citrus Vinaigrette, and Citrus Fennel Salad.
Servings: 2
Ingredients:
1 avocado, peeled, pitted and sliced
1 blood orange
2 tablespoons champagne vinegar.jpg)
1/3 cup extra virgin olive oil
Reserved fennel fronds
1/2 fennel bulb, very thinly sliced
1 tablespoon honey
kosher salt and freshly cracked black pepper
3 mandarin oranges
1/4 cup mint leaves
3 navel oranges
2 minneola oranges
3 cara cara oranges
1/2 shallot, peeled and very thinly sliced
An assortment of citrus, totaling about 2 1/2 to 3 pounds
Equipment:
bowl
whisk
Cooking instruction summary:
Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper. Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.
Step by step:
1. Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices.
2. Add avocado slices and shallot slivers. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified.
3. Add the honey and whisk to mix. Season with kosher salt and pepper.
4. Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.
Nutrition Information:
covered percent of daily need
