Citrus, Fennel and Avocado Salad
Posted by: EdibleGarden Admin -
Ingredients
An assortment of citrus totaling about 2 1/2 to 3 pounds:
- 3 navel oranges
- 3 cara cara oranges
- 2 minneola oranges
- 3 mandarin oranges
- 1 blood orange
- 1/2 fennel bulb very thinly sliced
- 1 avocado peeled, pitted and sliced
- 1/2 shallot peeled and very thinly sliced
- 1/3 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- kosher salt and freshly cracked black pepper
- 1/4 cup mint leaves
- Reserved fennel fronds
Instructions
- 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.
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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.
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Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.