Serves 4
30 min
Fennel, Blood Orange, and Avocado Salad
Recipe GLPR17f539426875d6
A bright, refreshing salad showcasing thinly sliced fennel and vibrant blood orange segments, dressed with a delicate citrus vinaigrette and topped with creamy avocado. This elegant combination of crisp, sweet, and savory flavors makes a perfect light appetizer or side dish.
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Ingredients
4 medium blood oranges
1 large fennel bulb with fronds, or 2 small fennel bulbs with fronds
1 small shallot
Juice from 1/2 medium Meyer lemon
1 1/2 tablespoons champagne vinegar
1/4 teaspoon honey
Kosher salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
2 medium avocados
Directions
Mince the shallot finely and place in a small bowl. Add the lemon juice, champagne vinegar, and honey, stirring until the honey dissolves. Let sit for 5 minutes to allow the shallot to soften slightly.
Whisk the olive oil into the vinaigrette until well combined. Season with kosher salt and freshly ground black pepper to taste.
Trim the fennel bulbs, removing the tough outer layers and the green stalks (reserve the fronds for garnish). Slice the fennel bulbs as thinly as possible using a mandoline, sharp knife, or vegetable slicer. Place the sliced fennel in a large mixing bowl.
Cut a thin slice from the top and bottom of each blood orange, then stand the orange upright. Using a sharp knife, carefully slice away the skin and white pith in vertical strips, following the curve of the fruit. Working over the bowl with the fennel, segment the orange by cutting between the membranes to release each segment. Squeeze any remaining juice from the membranes into the bowl.
Pour the vinaigrette over the fennel and blood orange segments, tossing gently to combine. Let the salad marinate for 5 to 10 minutes.
Just before serving, halve the avocados lengthwise and remove the pit. Slice each half into thin wedges, then carefully arrange the avocado slices on top of the salad. Garnish with the reserved fennel fronds.
Divide the salad among four serving plates and serve immediately.
