Avocado, Fennel and Blood Orange Salad
This refreshing salad is loaded with vitamin C, fiber and good fats -- and really celebrates the flavors of Spring. The orange vinaigrette also makes a wonderful marinade for chicken breasts before they hit the grill and is lovely tossed in with grilled veggies. This recipe makes 2 salads.
PREP TIME
15 minutes
COOK TIME
0 minutes
Ingredients
For the vinaigrette:
1/2 cup light olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Juice and zest from 1 small, ripe orange
2 tablespoons real maple syrup or honey
1/4 teaspoon salt
For the salad:
6 ounces baby greens, washed and dried well
1/2 fennel bulb, cored, quartered and very thinly sliced
1/2 small red, white or sweet onion, thinly sliced
2 blood oranges, peeled and thinly sliced (tangerines or mandarins also work well in this recipe)
1 avocado, peeled, pitted and sliced
1/2 cup light olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Juice and zest from 1 small, ripe orange
2 tablespoons real maple syrup or honey
1/4 teaspoon salt
For the salad:
6 ounces baby greens, washed and dried well
1/2 fennel bulb, cored, quartered and very thinly sliced
1/2 small red, white or sweet onion, thinly sliced
2 blood oranges, peeled and thinly sliced (tangerines or mandarins also work well in this recipe)
1 avocado, peeled, pitted and sliced
Directions
Make the vinaigrette: Add all dressing ingredients to a lidded glass jar, cover and shake vigorously to combine. Set aside until ready to use.
To assemble the salads, arrange greens on two serving dishes, dividing up equally. Add fennel, onion, orange slices and avocado. Drizzle with vinaigrette and serve immediately.
To assemble the salads, arrange greens on two serving dishes, dividing up equally. Add fennel, onion, orange slices and avocado. Drizzle with vinaigrette and serve immediately.
Looking for inspiration? Try these recipes:
Chicken Larb Salad
Tabouleh Salad
Mahogany Chicken Wings
