Blood Orange and Arugula Salad with Fennel and Citrus Vinaigrette
A lovely winter salad with delicious citrus, avocado, and fresh fennel. Whole30, Vegetarian, Paleo, Gluten Free
Servings 4 people
Fennel, Avocado and Blood Orange Salad
- 2 cups arugula
- 1 bulb fennel
- 2-3 blood oranges
- 1 avocado
- 1/2 tsp flakey sea salt
- 1/4 tsp black pepper
- 2/3 cup olive oil
- 1/4 cup champagne vinegar
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp shallot finely chopped
- 1/8 tsp salt
Prepare the Salad
Cut off the fennel stalks (I save them for stock) and remove the woody root at the bottom. Cut in half from top to bottom, then remove any layers that are yucky.
Lay the halves cut side down and thinly slice into bite-sized pieces, or use a mandolin to thinly shave it. Since it'll be raw for this recipe, the thinner the better.
Slice the ends off the oranges, then cut off the remaining skin. Slice them into rounds.
Cut the avocado into wedges.
Arrange the arugula on a large platter and top with the fennel, orange slices, and avocado. Drizzle with the vinaigrette (see below), and sprinkle with flakey sea salt and pepper. Serve immediately!
Calories: 428kcal | Carbohydrates: 10g | Protein: 2g | Fat: 44g | Saturated Fat: 6g | Sodium: 111mg | Potassium: 535mg | Fiber: 5g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 1mg