Blood Orange, Fennel and Avocado Salad with Lemon Citronette
Ingredients
The salad
-
4
large handfuls
spring greens
-
2
blood oranges, sliced into segments
-
1
bulb
fennel, quartered, cored and sliced into super thin strips
-
1
avocado, diced
-
2
ounces
goat cheese, crumbled
-
3
tablespoons
sliced almonds
The citronette
-
¼
cup
olive oil
-
1
lemon, zested and juiced
-
½
teaspoon
Dijon mustard
-
½
teaspoon
honey
-
sea salt and freshly ground black pepper, to taste
Instructions
- Toast the sliced almonds in a skillet over medium heat until fragrant and golden, then set aside.
- In a large bowl, combine the spring greens, blood orange segments, sliced fennel, diced avocado, crumbled goat cheese, and warm almonds.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until well blended.
- Drizzle the citronette over the salad, toss gently, and serve immediately.
Nutrition Facts (estimated)
Servings
4 side salads
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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