Citrus Fennel and Avocado Salad

Ingredients

  • An assortment of citrus, totaling about 2½ to 3 pounds
  • I used:
  • 3 navel oranges
  • 3 cara cara oranges
  • 2 minneola oranges
  • 3 mandarin oranges
  • 1 blood orange
  • ½ fennel bulb, very thinly sliced
  • 1 avocado, peeled, pitted and sliced
  • ½ shallot, peeled and very thinly sliced
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • kosher salt and freshly cracked black pepper
  • ¼ cup mint leaves
  • Reserved fennel fronds

 Please see the 2nd Page for Directions

This entry was posted in Salade.