Recipe: Fennel, Blood Orange and Avocado Salad

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This recipe is adapted from Bi Rite Market’s Eat Good Food. The combination of crunchy fennel, sweet and tart blood orange is offset by the creaminess of the avocado. If you have access to dungeness crab, this salad reaches another level of delicious topped with crab.

1 medium fennel, sliced thinly (fronds removed and reserved for soup)

2 blood oranges, peeled and sliced crosswise

1 small shallot finely minced

fresh juice from 1/2 a lemon

2 tablespoons olive oil

salt and pepper to taste

In a small bowl, whisk together shallot, lemon juice, salt and pepper. In a large bowl, toss sliced fennel with dressing. Add avocado on top and salt lightly. Top with blood orange slices. Enjoy at room temperature.

 

One response to “Recipe: Fennel, Blood Orange and Avocado Salad

  1. LOVE your site and will try the fennel recipe tomorrow! Thanks for making the world a better place. LOVE your tag line: making life good!

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