Orange, Fennel and Avocado Salad
User Reviews
5
Orange, Fennel and Avocado Salad
Description
The Orange, Fennel and Avocado Salad features juicy orange slices from two varieties, giving a mix of sweetness and color. Thin slices of fresh fennel bulb and red onion add crunch and mild pungency, creating textural contrast. The avocado is sliced separately and added last to preserve its shape and softness without bruising.
The vinaigrette combines olive oil, white wine vinegar, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper, providing a tangy and lightly sweet dressing that ties the salad components together. Tossing happens carefully to coat the fruit and vegetables while maintaining their integrity. Garnishing with fennel fronds offers a fresh herbal aroma and visual appeal.
This salad offers refreshing, bright flavors suitable as a side for grilled meats or light meals. Its combination of citrus acid, creamy avocado, and crunchy fennel layers varied tastes and feels harmonious. The recipe notes mention adaptation from Foodie Crush's version, suggesting a tested balance of ingredients.
Ingredients
- 4 orange Cara Cara variety
- 4 orange navel
- 2 avocado sliced
- 1/2 fennel bulb thinly sliced
- 1/2 red onion thinly sliced
- fennel leaves for garnish
White Wine Vinaigrette
- 1/4 cup olive oil
- 1 tbsp white wine vinegar
- 1/2 tbs lemon juice
- 1 tsp honey or maple
- 1/4 tsp Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Use a sharp knife to cut the skin and white pith off all the oranges, then slice into thin, even slices. Alternatively, you can slice first and remove skin second.
- Place all the orange slices in a large mixing bowl. Add the thin slices of fennel and red onion and drizzle with the vinaigrette. Gently toss to combine. Add the avocado last, to prevent getting squished during the mixing or add to each plate individually upon serving along with the fennel leaves for garnish.
Notes
- Use a sharp knife to carefully remove orange skins and white pith to avoid bitterness and achieve clean slices.
- Add avocado last to the salad or plate individually to prevent it from getting mashed during mixing.
- The vinaigrette balances citrus and subtle honey sweetness; adjust honey and lemon to taste.
- This recipe is adapted from Foodie Crush's Citrus, Fennel and Avocado Salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Sodium | 28mg | 1% |
| Potassium | 1098mg | 23% |
| Fiber | 14g | 56% |
| Sugar | 26g | 52% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 167.7mg | 186% |
| Calcium | 142mg | 14% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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