Citrus Fennel and Avocado Salad
Try this Citrus Fennel and Avocado Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 tablespoon honey
- 1 avocado, peeled pitted and sliced
- 1/4 cup mint leaves
- i used:
- 1/3 upextra virgin olive oil
- kosher salt and freshly cracked black pepper
- 3 navel oranges
- 3 cara cara oranges
- 2 minneola oranges
- 3 mandarin oranges
- 1 blood orange
- 2 tablespoons champagne vinegar
- reserved fennel fronds
- an assortment of citrus totaling about 2 1/2 to 3 pounds
- 1/2 fennel bulb very thinly sliced
- 1/2 shallot, peeled and very thinly sliced
- Carbohydrate 39.3595750026822 g
- Cholesterol 0 mg
- Fat 0.47682000007035 g
- Fiber 6.97779393516296 g
- Protein 2.91765062532387 g
- Saturated Fat 0.0672990000184067 g
- Serving Size 1 1 Serving (307g)
- Sodium 83.545875002982 mg
- Sugar 32.3817810675192 g
- Trans Fat 0.202215000011564 g
- Calories 157 calories
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.
