Description
A refreshing and vibrant fennel salad featuring the sweet and tangy flavors of blood oranges, complemented by fresh greens, creamy avocado, crunchy radishes, and a zesty citrus vinaigrette. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Salad
- 1 fennel bulb
- 2 blood oranges
- 1 Navel orange
- 3 cups baby spinach
- 3 cups red leaf lettuce
- 2 cups baby kale
- 1 tablespoon thinly sliced mint
- ½ avocado (thinly sliced)
- 4 radishes (thinly sliced)
- ¼ cup chopped walnuts
- ¼ cup shaved Parmesan cheese
Vinaigrette
- 2 tablespoons honey
- 2 tablespoons blood orange juice
- 2 tablespoons red wine vinegar
- ⅓ cup olive oil
- 1 tablespoon minced shallots
Instructions
- Cut the Fennel: Use a sharp chef’s knife to remove the stalk from the fennel bulb. Place the bulb root side down, cut into halves, then quarters. Thinly slice the fennel crosswise about 1/6″ thick, slicing from the stem to the root end. Set aside.
- Prepare the Oranges: Using a sharp paring knife, carefully peel the skin away from the blood oranges. Segment the flesh by cutting between the membranes, then squeeze the leftover pulp to extract and reserve 2 tablespoons of juice for the vinaigrette. Cut the Navel orange into segments as well. Set aside.
- Assemble the Salad: In a large bowl, gently combine the baby spinach, red leaf lettuce, baby kale, and sliced mint. Top with the sliced fennel, avocado, radish, blood orange segments, Navel orange segments, chopped walnuts, and shaved Parmesan cheese.
- Make the Vinaigrette: In a medium bowl, whisk together the honey, reserved blood orange juice, red wine vinegar, and minced shallots. Gradually drizzle in the olive oil while whisking continuously until the dressing thickens slightly. Season with salt and freshly ground black pepper to taste.
- To Serve: Just before serving, pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately to enjoy the crisp, fresh flavors.
Notes
- This salad combines fresh fennel and blood oranges for a crisp and light dish bursting with citrus flavors.
- The addition of creamy avocado and crunchy walnuts adds texture and richness.
- Use fresh, high-quality greens for best texture and flavor.
- The vinaigrette’s balance of honey and blood orange juice provides the perfect tangy sweetness.
- Dress the salad right before serving to keep ingredients crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 16 g
- Sodium: 177 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 4 mg
