Fennel Orange Salad with Avocado


Because fresh fennel can be found nearly all year long this recipe makes the perfect salad choice either on its own or paired with pork, fish, or chicken. The combination of citrus, avocado, and rice wine vinegar softens, yet nicely complements, the licorice flavor of the fennel.

1 fennel bulb with fronds

4 medium oranges, pared and cut in half moon slices

1 small red onion

2 avocados

3 Tbsp olive oil

1-1/2 Tbsp rice wine vinegar

Juice of half a lemon

1/4 tsp honey

Pinch of salt

Pepper to taste

Remove top, outer layer, and core from the fennel bulb and slice in half. With a very sharp knife cut extra thin slices of fennel (a food processor or mandolin may also be used). Peel and remove seed from avocado and slice in wedges. In a medium-large serving bowl, combine fennel bulb, orange, avocado, onion, and about 3-4 tablespoons chopped fennel fronds.

In a small bowl whisk together the olive oil, vinegar, honey, lemon juice, and salt. Toss well with salad ingredients and add fresh ground pepper to taste just before serving.

Serves 4-6

Prep time: 20 minutes



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