Citrus salad with fennel and avocado


  • 1 fennel bulb, sliced and roasted
  • 1 fennel bulb, very thinly sliced
  • 5 chicory leaves, torn
  • 2 satsumas or 1 small orange, segmented
  • 1 small pink grapefruit, segmented
  • 1 avocado, sliced
  • 2 tbsp pine nuts
  • A can of Kalamata capers or olives in cubes
  • ¼ tza of fresh mint leaves
  • Sea salt and freshly ground black pepper
  • Lemon dressing:
  • ¼ tza extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 clove grated garlic
  • ½ tbsp tza Dijon
  • ¼ sea salt cdta


Prepare the roasted fennel in the oven for 10 minutes.

Make the dressing: In a small bowl, mix the olive oil, lemon juice, garlic and Dijon mustard. In a medium bowl, toss sliced fennel with a few drops of dressing. Set aside for 15 minutes to let the fennel soften a bit. Assemble the salad on a plate by arranging half of the sliced fennel, all of the roasted fennel, radicchio and half of the citrus segments. Drizzle with a few tablespoons of the dressing and sprinkle with salt. Arrange remaining fennel and remaining citrus on top of salad. Top with avocado, pine nuts, capers or olives, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.

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