Blood Orange, Avocado and Fennel Salad

Blood Orange, Avocado and Fennel Salad

Perfect for a party or a quick weeknight side dish, this light and refreshing salad can be prepared in minutes.


Learn more about fennel’s distinctive flavor


Developed by Maria Tadic

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shallots, minced
  • Juice of 1 lemon
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large fennel bulbs, cleaned, cored and cut into ⅛-inch slices (reserve fennel fronds for presentation)
  • 2 blood oranges, peeled and segmented
  • 1 avocado, cut into ¼-inch slices

Directions

  1. In a small bowl, combine olive oil, Dijon mustard, shallots, lemon juice, Champagne vinegar, honey, salt and pepper. Let stand 10 minutes to allow flavors to combine.
  2. Taste and adjust seasonings as needed. While dressing sits, assemble the salad by spreading sliced fennel on a large plate. Alternate blood orange segments and avocado slices on top of the fennel.
  3. Just before serving, slowly drizzle salad with dressing and sprinkle with reserved fennel fronds, if desired. Serves 4.

Nutrition Information

Serving size: 1 cup (2 avocado slices, 2 orange segments, ½ cup fennel slices and salad dressing)

Calories: 317; Total fat: 26g; Saturated fat: 4g; Cholesterol: 0mg; Sodium: 386mg; Carbohydrates: 24g; Fiber: 9g; Sugars: 13g; Protein: 3g; Potassium: N/A; Phosphorus: N/A

Note: Nutrition information for potassium and phosphorus in Dijon mustard and Champagne vinegar not available.

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Maria Tadic, RD
Maria Tadic, RD, is a registered dietitian currently working in the field of Bariatric Surgery and Nutrition. She lives in Northern Virginia with her husband. She's a foodie, runner, blogger and self proclaimed home chef! Read more from Maria on her blog, Bean A Foodie, or follow her on Twitter, Facebook or Pinterest.