It's easy to get in a salad rut and make the same salad over and over again. But, as I've vowed to eat more healthy (and, therefore, eat more salads), I'm saying bye-bye to boring salads — and I'm starting with this delicious citrus salad. The combination of oranges and fennel is a classic Italian pairing; I've built upon it by adding creamy avocado and salty black olives. The dressing is a simple mixture of oil, white wine vinegar, and fresh-squeezed orange juice. For a super colorful salad, use a mixture of Valencia and blood oranges. Serve alongside roast fish, a grilled cheese sandwich, or piping hot bowl of soup. Get the recipe now.
Half of a fennel bulb, core removed and discarded, thinly sliced
1 avocado, sliced into 1-inch chunks
1/3 cup Kalamata olives, pits removed, cut in half
1 tablespoon white wine vinegar
1 tablespoon fresh-squeezed orange juice
3 1/2 tablespoons olive oil
Salt and freshly ground black pepper
To prepare the oranges, slice the top and bottom off of each one. Rotate the orange and slice off the entire peel. Turn on its side and slice into peel-less rounds.
- In a large bowl, gently toss the orange rounds with the fennel, avocado, and olives.
- In a small jar, combine the vinegar, orange juice, oil, salt, and pepper. Shake well to combine. Taste and adjust seasonings to your liking.
- Pour the vinaigrette over the vegetable mixture. Toss gently to combine. Enjoy immediately.
- Salads, Vegetables
- North American
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