Citrus Salad with Fennel & Avocado
Ingredients
The salad
-
1
bulb
fennel, sliced into wedges and roasted
-
1
bulb
fennel, very thinly sliced
-
5
leaves
radicchio, torn
-
2
pieces
satsumas or 1 small orange, segmented
-
1
small
pink grapefruit, segmented
-
1
piece
avocado, sliced
-
2
tablespoons
pine nuts
-
¼
cup
shaved pecorino
-
¼
cup
fresh mint leaves
-
to taste
sea salt and freshly ground black pepper
The dressing
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
lemon juice
-
1
clove
garlic, grated
-
½
teaspoon
Dijon mustard
-
¼
teaspoon
sea salt
Instructions
- Roast the fennel as directed.
- Whisk together the olive oil, lemon juice, garlic, and Dijon mustard to make the dressing.
- Toss the sliced fennel with some dressing and let it sit for 15 minutes.
- On a platter, layer half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments.
- Drizzle with dressing and sprinkle with salt.
- Layer the remaining fennel and citrus, then top with avocado, pine nuts, pecorino, and mint.
- Drizzle with more dressing, sprinkle with salt and pepper, and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
200mg
Cholesterol
10mg
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