Fennel, Blood Orange, and Avocado Salad
- 4 medium blood oranges
- 1 large or 2 small heads fennel, with fronds
- 1 small shallot, minced
- Juice from 1/2 medium lemon (preferably Meyer lemon)
- 1 1/2 tablespoons champagne vinegar
- 1/4 teaspoon honey
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 medium avocados
- Produce
- Avocados, medium (2)
- Blood oranges, medium (4)
- Lemon, Juice from medium (1/2)
- Shallot, small (1)
- Condiments
- Champagne vinegar (1 1/2 tablespoons)
- Cooking & Baking
- Honey (1/4 teaspoon)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (3 tablespoons)
- Other
- 1 large or 2 small heads fennel, with fronds
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 9, 2012 (1 year ago).
35 people saved this recipe.
