Blood Orange, Fennel and Avocado Salad with Lemon Citronette
Total Time
15 minutes
Prep Time
15 mins
Rating
4.9 out of 5 stars
(9)
Ingredients
2-4 servings
- 4 large handfuls of 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 ounces (about ⅓ cup) goat cheese, crumbled
- 3 tablespoons sliced almonds
- ¼ cup olive oil, more to taste
- 1 lemon, preferably organic, zested and juiced
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- Sea salt and lots of freshly ground black pepper, to taste
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Preparation
Chef’s notes
Recipe yields 2 large salads or 4 side salads.
Storage suggestions:
If you intend to have leftovers, store the salad and dressing separately until you’re ready to serve.
If you can’t find blood oranges, any tasty member of the orange family will do.
Make it vegan:
omit the goat cheese and substitute agave nectar or sugar for the honey.
Make it nut free:
If you want, try subbing the sliced almonds with a type of seed, such as pumpkin or sunflower.