Blood Orange, Fennel and Avocado Salad with Lemon Citronette

Name: Blood Orange, Fennel and Avocado Salad with Lemon Citronette
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 large handful spring greens; 2 blood oranges, sliced into segments; 1 bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds); 1 avocado, diced; 2 oz (about ⅓ cup) goat cheese, crumbled; 3 tbsp sliced almonds; ¼ cup olive oil, more to taste; 1 lemon, preferably organic, zested and juiced; ½ tsp Dijon mustard; ½ tsp honey; Sea salt and lots of freshly ground black pepper, to taste

By Cookie and Kate · Cookie and KatePublic

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This refreshing salad features winter citrus, fennel, creamy goat cheese and avocado, tossed with greens and a simple lemon dressing.

Prep: 15 min
Total: 15 min
Servings: 4

Vegetarian

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This recipe was taken from Blood Orange, Fennel and Avocado Salad with Lemon Citronette · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

4 large handfulsspring greens
2blood oranges, sliced into segments
1bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)
1avocado, diced
55 g(about ⅓ cup) goat cheese, crumbled
3 tbspsliced almonds
0.25 cupolive oil, more to taste
1lemon, preferably organic, zested and juiced
0.5 tspDijon mustard
0.5 tsphoney
—Sea salt and lots of freshly ground black pepper, to taste

Steps

1
Lightly toast the almonds: In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat and transfer to a plate.
2
In a large serving bowl, combine the greens, segmented blood oranges, sliced fennel, diced avocado, goat cheese and warm almonds. If the fennel’s feathery fronds (say that five times fast) are in good shape, chop up a handful’s worth and toss them into the salad.
3
In a small bowl, whisk together the dressing ingredients until well blended. Whisk in more olive oil if the dressing tastes too tart. The final result should be pleasantly tangy.
4
Once you’re ready to serve, drizzle citronette over the salad (you might not need all of it) and toss. Serve immediately.

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Per portion

Calories: ~40.1 kcal
Protein: ~4.7 g
Fat: ~14 g
Carbs: ~5.2 g
Fiber: ~0.7 g
Sodium: ~65.1 mg

5 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

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Tree nuts

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