Citrus Fennel and Avocado Salad

Citrus Fennel and Avocado Salad might be just the side dish you are searching for. This recipe makes 2 servings with 871 calories, 9g of protein, and 52g of fat each. For $3.78 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from Foodie Crush has 14723 fans. If you have mandarin oranges, oranges, fennel, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 99%, this dish is amazing. Similar recipes include Avocado, Fennel, and Citrus Salad, Tuna, Fennel, Avocado And Tangerine Salad With Citrus Vinaigrette, and Citrus Fennel Salad.

Servings: 2

 

Ingredients:

1 avocado, peeled, pitted and sliced

1 blood orange

2 tablespoons champagne vinegar

1/3 cup extra virgin olive oil

Reserved fennel fronds

1/2 fennel bulb, very thinly sliced

1 tablespoon honey

kosher salt and freshly cracked black pepper

3 mandarin oranges

1/4 cup mint leaves

3 navel oranges

2 minneola oranges

3 cara cara oranges

1/2 shallot, peeled and very thinly sliced

An assortment of citrus, totaling about 2 1/2 to 3 pounds

Equipment:

bowl

whisk

Cooking instruction summary:

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.

 

Step by step:


1. Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices.

2. Add avocado slices and shallot slivers. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified.

3. Add the honey and whisk to mix. Season with kosher salt and pepper.

4. Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.


Nutrition Information:

Quickview
870k Calories
9g Protein
52g Total Fat
106g Carbs
50% Health Score
Limit These
Calories
870k
44%

Fat
52g
80%

  Saturated Fat
7g
45%

Carbohydrates
106g
36%

  Sugar
72g
81%

Cholesterol
0.0mg
0%

Sodium
241mg
10%

Get Enough Of These
Protein
9g
19%

Vitamin C
356mg
432%

Fiber
24g
97%

Folate
298µg
75%

Potassium
1970mg
56%

Vitamin E
8mg
56%

Vitamin A
2634IU
53%

Vitamin K
42µg
41%

Vitamin B1
0.59mg
39%

Vitamin B6
0.79mg
39%

Calcium
331mg
33%

Vitamin B5
3mg
32%

Magnesium
118mg
30%

Manganese
0.55mg
28%

Copper
0.55mg
27%

Vitamin B2
0.46mg
27%

Vitamin B3
4mg
23%

Phosphorus
212mg
21%

Iron
2mg
14%

Zinc
1mg
9%

Selenium
2µg
4%

covered percent of daily need
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