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Spring Fennel + Citrus + Avocado Salad
Ingredients
- One medium/large fennel bulb
- 3 oranges (Cara cara and blood oranges are visually stunning. But any citrus works)
- 1 large avocado
- Mixed greens (I like spinach or frisee)
- Olive oil
- Balsamic vinegar
- Pine nuts
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Directions
- Cut the fennel stalk off the bulb and cut the bulb in half
- With the flat side of the bulb facing down, finely chop the fennel to create long, thin strips. Alternatively, you can use a mandolin or food processor. You want delicate fennel ribbons!
- Cut the top and bottom of your citrus and carefully cut off the peel with a knife
- Slice the peeled orange on the longside. You can also “segment” the orange for cute variety
- Peel and slice the avocado. I opted for long thin strips, but cubes are great!
- In a small bowl, mix the fennel and mixed greens with olive oil and balsamic vinegar
- Plate the veggie mix first, followed by citrus and avocado
- Garnish with pine nuts for an added crunch
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