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.
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!