Avocado, Fennel, and Citrus Salad
Avocado and grapefruit are a common salad combination in Spain and France. Here, they're paired with shaved fennel and pea sprouts for crunch.
Ingredients
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1 orange
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1 ruby red or oro blanco grapefruit
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3 tablespoons red wine vinegar
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2 teaspoons fennel seeds, crushed
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1/4 teaspoon salt
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3 tablespoons avocado oil or olive oil
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2 large avocados, peeled, halved, and pitted
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1 fennel bulb, halved and thinly sliced
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1 cup pea sprouts
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2 tablespoons finely chopped shallots
Directions
1.
Grate 1/4 teaspoon zest from orange; set aside. Peel orange and grapefruit; remove pith. Using small, sharp knife and working over bowl to catch juice, cut between membranes of fruit to release segments.
2.
Whisk together vinegar, fennel seeds, salt, reserved 1/4 tablespoon orange zest, and 1 tablespoon juice from orange and grapefruit in small bowl. Gradually whisk in oil. Season with salt and pepper.
3.
Place 1 avocado half on each of 4 plates. Drizzle 1 teaspoon dressing over each. Toss sliced fennel, sprouts, and shallots with enough remaining dressing to coat. Spoon fennel mixture atop avocado halves, mounding and overflowing slightly. Arrange reserved grapefruit and orange segments around avocados. Drizzle more of remaining dressing over orange and grapefruit segments.
Nutrition information
Calories 332, Total Fat 24 g, Saturated Fat 3 g, Sodium 172 mg, Carbohydrate 30 g, Fiber 10 g, Protein 6 g, Sugars 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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