A friend once 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 “like, of course” 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 like licorice! So many fun things that could be tried for this citrus salad!
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.
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.
- 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
- 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.
