9 December, 2015
Citrus Fennel & Avocado SaladComments : 14 Posted in : Soups - Salads - Sandwiches on by : Cook Plate Fork Tags: arugala, Avocado, easy salad recipe, Fennel, fennel fronds, grapefruit citrus fruit
According to Vegetarian Times, avocado and grapefruit are a common salad combination in Spain and France .
Citrus Fennel and Avocado Salad is like capturing sunshine in a dish!
This recipe couples the citrus fruits of navel oranges, and ruby-red grapefruit with zesty arugula, the unique flavor of fennel, and creamy avocado.
It also has a homemade vinaigrette that includes extra-virgin olive oil, fresh lemon juice, Italian parsley, and the unique flavor of fresh thyme leaves.
Are you wondering about fennel? Well, fennel is a bulb shaped vegetable with tall, thin, wispy, fronds that have the appearance of dill.
Though the two are from different plant spices. Dill is from the celery family, and fennel is from the carrot family.
Apart from the crunchy rather spicy vegetable, the fronds can be used in salads as well.
Fennel is a firm and crunchy vegetable, and has a flavor much like licorice and anise.
Get To Know Fennel Better – Cooking With Fennel
Citrus Fennel & Avocado Salad
1 teaspoon Himalayan salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme, remove leaves from stems
2 tablespoons fresh Italian parsley chopped
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 large pink grapefruit, peeled and pith removed, cut segments into 3’s
1 large navel orange, peeled and pith removed, cut segments into 3’s
1 fennel bulb, quartered and thinly sliced, reserve fronds (optional)
4 cups arugula
1 ripe avocado peeled, seeded and cut into 1-inch chunks
Mix first six ingredients in a large bowl, and set aside.
Prepare fruit, fennel, leaving avocado last so flesh doesn’t brown.
Using a knife remove peel from both the orange and grape fruit. Be careful while cutting away at the peel, so as to remove as little of the fruit as be possible.
Next slice away any white pith, again removing as little fruit as possible.
Add the arugula and fennel to the vinaigrette and mix until well coated.
On individual plate’s spoon salad mix and top with 1/3 cup grapefruit segments and 1/3 cup orange segments. Next add 4 to 6 chunks of avocado.
Before serving add a few cut fronds to the plated salad. Prepares about 4 salad plates.
More fresh salad ideas.
• Chickpea Carrot & Arugula Salad
• Red Pear & French Bean Salad
More Deliciously Yummy Recipes
- Green Bean Salad With Cilantro Sauce
- Sweet Potato Stew With Chickpeas & Hardy Greens
- Cooking With Fennel
- Three Cheese Pesto Avocado Grilled Cheese
- Cooking With Brussels Sprouts
Pingback: Roasted Sausage with Apples and Butternut Squash - Cook Plate and Fork
Pingback: Avocado & Egg Toast - Cook Plate and Fork
Pingback: Avocado & Egg Toast | Cook Plate and Fork
Pingback: Enjoy A Meal With A Simple Spring Salad | Splendid Recipes and More
Pingback: Foods That Don’t Need Refrigerating | Splendid Recipes and More
Pingback: Good Reasons To Eat Your Fruits And Vegetables Every Day | Splendid Recipes and More
Not a fan of grapefruit. But – I wonder if I’d enjoy it in this combo!…
I might have to try this one.
Hey how are you RoSy? You could replace the grapefruit with blood oranges. 👍🏼😃
Here’s a salad idea (or not!) Looks pretty. – S
Thank you. I appreciate you stopping by to read our posted recipe and taking the time to comment 👍🏼 Have a great day ahead!😃
Lovely salad and it also look like the Christmas season.
Thanks Jovina, I appreciate the comment👍🏼😃
Reblogged this on Save That Recipe and commented:
This looks fantastic!
Thank you, and thanks as well for re-blogging the post!! Have a great day!! 🙂