Citrus Fennel and Avocado Salad
- An assortment of citrus, totaling about 2½ to 3 pounds
- I used:
- 3 navel oranges
- 3 cara cara oranges
- 2 minneola oranges
- 3 mandarin oranges
- 1 blood orange
- ½ fennel bulb, very thinly sliced
- 1 avocado, peeled, pitted and sliced
- ½ shallot, peeled and very thinly sliced
- ⅓ cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- kosher salt and freshly cracked black pepper
- ¼ cup mint leaves
- Reserved fennel fronds
- 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.
Recipe by Healthy By Heather Brown at https://www.mylifewellloved.com/how-to-eat-seasonally/
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