Orange, Fennel and Avocado Salad
Total Time
20 mins
Prep Time
20 mins
Cook Time
0 mins
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 5 ounces spring greens
- 4 clementines*, peeled and separated
- 1 large avocado, peeled, pitted and diced
- 1 small fennel bulb, thinly sliced
- half of a small red onion, peeled and thinly sliced
- 1 cup loosely-packed fresh mint leaves
- 2/3 cup sliced or slivered almonds, toasted
- 3 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly-cracked black pepper
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Preparation
Step 1
Make the dressing. Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
Step 2
Toss the salad. Combine all of the salad ingredients in a large mixing bowl, drizzle evenly with the dressing, and toss until combined.
Step 3
Serve. Serve immediately and enjoy!
Step 4
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Chef's notes
Oranges:
Feel free to instead use a few segmented navel (or blood) oranges in place of the smaller clementine mandarins. Or you are welcome to use canned mandarin oranges instead too.
