Thank you for the support and encouragement on the airing of yesterday’s podcast episode! I felt really proud of how it turned out, but hearing feedback from other people is what I was curious for! If you missed it, check it out here.
In college, a friend asked David and I if we’d like to try “the Cadillac of oranges.” Um, yes. That orange was a cara cara and we’ve honored and craved them often ever since. A citrus salad was not something I’d made before, but once we did it was a big “duh” feeling. We had a lot of fun eating them and it felt so fresh and spring-y.
PS: If you’re new to fennel, it tastes just like licorice!
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.
CITRUS SALAD WITH FENNEL & AVOCADO
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Author: Rachel Schultz
Serves: 4 sides
Ingredients
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
Instructions
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.
3.2.1284
Adapted from Foodie Crush.
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