Avocado, Orange and Fennel Salad
Servings 4 servings
Calories
Ingredients
- 2 cups of spinach
- 3 oranges peeled, outer pith removed and thinly sliced
- 3 blood oranges peeled outer pith removed and thinly sliced
- 1 avocado sliced
- 1 fennel bulb thinly sliced
- 2 tablespoons roasted and salted pistachios shelled
- 1/4 cup parmesan cheese shaved
- 1/4 cup fresh mint thinly sliced (chiffonade) for garnish
Lemon Dijon Dressing
- juice of 1 lemon (or 2 tablespoons)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1 garlic clove grated
- salt and pepper to taste (1/4 teaspoon)
Instructions
- Start by making the dressing. The longer it sits, the better the flavors can combine. Combine lemon juice, olive oil, grated garlic, salt, pepper and dijon mustard in a small bowl or mason jar. Whisk or shake to mix thoroughly.
- Cut and slice the orange segments, avocado and thinly slice the fennel bulb.
- Assemble the salad by layering the spinach on the bottom of a oval platter or round dish, top with sliced navel oranges and blood oranges, sliced avocado, sliced fennel, and the fresh mint. Top with pistachios and shaved parmesan cheese. Drizzle the dressing over the top just before serving.
Notes
If you are not serving right away - be sure to coat the avocados in olive oil or lemon juice to prevent oxidation, or wait to add the avocados right before serving.