Tangy Citrus, Fennel, and Avocado Salad

Recipe

Salad
Tangy Citrus, Fennel, and Avocado Salad

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User Rating

5 out of 5 stars
Rate it:
4 ratings

Recipe Data

6
Servings
25min
Prep
25min
Total

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Description

Using citrus zest and juice gives this simple salad a bold and bright flavor.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1fennel bulb, stalks removed and cored
4oranges, a variety; such as: navel, blood, cara cara, or minneola
2mandarin oranges
1pink grapefruit
2 c.mixed salad greens
1avocado, peeled, pitted, and sliced
2 tbsp.white balsamic vinegar
1 tsp.orange zest
2 tbsp.fresh orange juice
1to 2 tsp. Hy-Vee honey
c.Gustare Vita extra virgin olive oil
¼ c.Soiree crumbled feta or goat cheese, about 1-oz.
2 tbsp.chopped walnuts, toasted
Fennel fronds, for garnish
Freshly ground black pepper, to taste

Things To Grab

  • Mandoline or sharp knife
  • Serving platter
  • Small bowl
  • Whisk

Directions

  1. Trim tough outer leaves from fennel. Thinly slice bulb into slivers using a mandoline or sharp knife. Set aside.

  2. Cut peels from oranges, mandarins, and grapefruit. Discard peel and cut citrus crosswise into slices. Place greens on a serving platter or in a shallow bowl. Arrange citrus, avocado, and fennel on top.

  3. Combine balsamic vinegar, orange zest and juice and honey in a small bowl. Slowly whisk in olive oil. Drizzle vinaigrette over the salad; sprinkle with cheese crumbles and walnuts. Garnish with fennel fronds, if desired. Season to taste with pepper.

Nutrition facts

Servings

290 Calories per serving

Amounts Per Serving

  • Total Fat: 20g
  • Cholesterol: 5mg
  • Sodium: 95mg
  • Total Carbohydrates: 29g
  • Protein: 4g

Daily Values

0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%

Recipe Source:

Balance February 2019