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Blood Orange, Avocado and Fennel Salad

Developed by Maria Tadic

Servings: 4

Serving size: 1 cup


⅓ cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon shallots, minced
Juice of 1 lemon
1 tablespoon Champagne vinegar
1 teaspoon honey
½ teaspoon salt
¼ teaspoon pepper
2 large fennel bulbs, cleaned, cored and cut into ⅛-inch slices (reserve fennel

fronds for presentation)
2 blood oranges, peeled and segmented
1 avocado, cut into ¼-inch slices


Cooking instructions: In a small bowl, combine olive oil, Dijon mustard, shallots, lemon juice, Champagne vinegar, honey, salt and pepper. Let stand 10 minutes to allow flavors to combine. Taste and adjust seasonings as needed. While dressing sits, assemble the salad by spreading sliced fennel on a large plate. Alternate blood orange segments and avocado slices on top of the fennel. Just before serving, slowly drizzle salad with dressing and sprinkle with reserved fennel fronds, if desired.

(Nutrition per Serving: Calories 317; Total fat: 26g; Saturated fat: 4g; Cholesterol: 0mg; Sodium: 386mg; Carbohydrates: 24g; Fiber: 9g; Sugars: 13g; Protein: 3g)

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