Saladscookieandkate4.9
Blood Orange, Fennel and Avocado Salad with Lemon Citronette
This refreshing salad features winter citrus, fennel, creamy goat cheese and avocado, tossed with greens and a simple lemon dressing.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Lightly toast the almonds: In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat and transfer to a plate.
(about ⅓ cup) goat cheese, crumbled2 ouncessliced almonds3 tablespoons
2
In a large serving bowl, combine the greens, segmented blood oranges, sliced fennel, diced avocado, goat cheese and warm almonds. If the fennel’s feathery fronds (say that five times fast) are in good shape, chop up a handful’s worth and toss them into the salad.
blood oranges, sliced into segments2(about ⅓ cup) goat cheese, crumbled2 ouncesavocado, diced1sliced almonds3 tablespoons
3
In a small bowl, whisk together the dressing ingredients until well blended. Whisk in more olive oil if the dressing tastes too tart. The final result should be pleasantly tangy.
4
Once you’re ready to serve, drizzle citronette over the salad (you might not need all of it) and toss. Serve immediately.
Nutrition Facts
calories
313 calories
fat Content
25.4 g
fiber Content
7.4 g
sugar Content
10.8 g
sodium Content
123.6 mg
protein Content
6.4 g
trans Fat Content
0 g
cholesterol Content
6.5 mg
carbohydrate Content
19.8 g
saturated Fat Content
5.1 g
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