CITRUS SALAD WITH FENNEL & AVOCADO

April 1, 2014

In college, a friend asked David and I if we would like to try “the Cadillac of oranges.” Um, yes. That orange was a cara cara and we have honored and craved them often ever since. A citrus salad was not something I had made before, but once we did it was a big “duh” feeling. We had a lot of fun eating them and it felt so fresh and spring-y.

PS: If you are new to fennel, it tastes just like licorice!

Thank you for the support and encouragement on the airing of yesterday’s podcast episode! I felt really proud of how it turned out, but hearing feedback from other people is what I was curious for! If you missed it, it is here

CITRUS SALAD WITH FENNEL & AVOCADO from Rachel Schultz-3

CITRUS SALAD WITH FENNEL & AVOCADO
Serves 4 side salads

3 navel oranges
3 cara cara oranges
3 mandarin oranges
1 blood orange (if you can find them!, no luck here in Michigan.)
1/2 fennel bulb, thinly sliced
1 avocado, sliced
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
Salt & pepper
Mint leaves

Peel and slice citrus and arrange on plates.

CITRUS SALAD WITH FENNEL & AVOCADO from Rachel Schultz

Layer with fennel and avocado. Whisk together olive oil, vinegar, honey, and salt & pepper. Drizzle with dressing and season with additional salt & pepper. Top with mint leaves.

CITRUS SALAD WITH FENNEL & AVOCADO from Rachel Schultz-2

CITRUS SALAD WITH FENNEL & AVOCADO
 
Author:
Serves: 4 sides
Ingredients
  • 3 navel oranges
  • 3 cara cara oranges
  • 3 mandarin oranges
  • 1 blood orange (if you can find them!, no luck here in Michigan.)
  • ½ fennel bulb, thinly sliced
  • 1 avocado, sliced
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • Salt & pepper
  • Mint leaves
Instructions
  1. Peel and slice citrus and arrange on plates. Layer with fennel and avocado. Whisk together olive oil, vinegar, honey, and salt & pepper. Drizzle with dressing and season with additional salt & pepper. Top with mint leaves.

Adapted from Foodie Crush.

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Comments

  • Lindsay

    Is this something you could make the night before, or something you’d need to make just before serving?

  • Cara Cara oranges are absolutely my favorite. Last year my small town grocery store carried them all winter and it was amazing. This year I’ve only found them once…and I devoured the whole bag in just a few days!

  • Alison

    What a wonderful idea! And sounds very healthy too!

  • Hi there! Not sure where in Michigan you live, but I love this “mom and pop” produce market in Roseville (Joe Randazzos on Gratiot and 696) and they had heaps of blood oranges about a week ago :)

    I bought a handful of them but wasn’t sure what to do with them so my daughter is just eating them plain. I’d love to try this recipe!

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