Orange, fennel and avocado salad


Serves 4

For the vinaigrette:

4 tbsp olive oil

1 tbsp white wine vinegar

½ tbsp lemon juice

1 tsp honey

½ tsp wholegrain mustard

Salt and black pepper

For the salad:

4 oranges, skins and pith removed, sliced

4 blood oranges (or use all regular oranges), skins and pith removed, sliced

½ a fennel bulb, thinly sliced

½ red onion, thinly sliced

2 avocados, sliced

Fennel fronds, to serve

  • Place all of the vinaigrette ingredients in a jar. Close tightly and shake to combine into a dressing.
  • Place the orange slices in a large mixing bowl. Add the thin slices of fennel and red onion and drizzle with the vinaigrette. Gently toss to combine.
  • Divide between serving plates. Top with the sliced avocado and some fennel fronds.


Per serving:
522kcals, 34.3g fat (6.2g saturated), 57.1g carbs, 37g sugars, 6g protein, 16.9g fibre, 0.085g sodium

This salad is a vibrant side dish for chicken or white fish!


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