Citrus and Fennel/Avocado Salad
A bright mix of several kinds of orange with shaved fennel, shallot and avocado, dressed in olive oil, champagne vinegar, honey and mint. It eats fresh and juicy, good as a light lunch or alongside something rich.
Ingredients
- 3 navel orange
- 3 cara cara orange
- 2 minneola orange
- 3 mandarin orange
- 1 blood orange
- ½ bulb fennel, thinly sliced
- 1 avocado, peeled and diced
- ½ shallot, thinly sliced
- ⅓ cup extra virgin olive oil
- 2 tablespoon champagne vinegar
- 1 tablespoon honey
- salt and pepper, to taste
- ¼ cup mint leaves
- 2 tablespoon fennel fronds, for finishing
Method
- Deskin and dice oranges/avacado
- Thinly slice fennel and shallots.
- Mix together.
- Mix EVOO, vin, S/P, mint, honey.
- Pour over salad mixture. Add fennel fronds