5 from 1 vote
Avocado Citrus and Fennel Salad
Servings: 2 people
Author: Gaby Dalkin
  • 1 small fennel bulb, core removed shaved thin, about 1 cup
  • 2 tablespoons fennel fronds, chopped
  • 1 bunch upland cress or arugula
  • 1 cara cara orange, peeled and segmented
  • 2 radishes, sliced paper thin
  • 2 tablespoons toasted pistachios, crushed
  • 1 ripe avocado, cut in half and peel removed
  • Kosher salt and freshly cracked black pepper to taste
For the Vinaigrette
  • 1 lemon, juiced
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 3 tablespoons olive oil
  • 1 tablespoons chopped shallot
  • 1 garlic clove, minced
  • pinch of ground coriander
  • kosher salt and freshly cracked black pepper to taste
  1. In a large bowl combine the vinaigrette ingredients and whisk to combine.

  2. Add the fennel, watercress, orange segments and radishes to the vinaigrette, toss to combine

  3. Place half an avocado onto a salad plate and top with fennel salad, garnish with toasted pistachios and chopped fennel fronds. Drizzle any remaining vinaigrette over each salad.