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, skins and pith removed, sliced
½ fennel bulb, thinly sliced
½ red onion, thinly sliced
2 avocados, sliced
To serve:
Fennel fronds
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, skins and pith removed, sliced
½ fennel bulb, thinly sliced
½ red onion, thinly sliced
2 avocados, sliced
To serve:
Fennel fronds
- 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.
Note: Regular oranges can be used as an alternative to Blood oranges, if you wish.
Per serving: 522kcals, 34.3g fat (6.2g saturated), 57.1g carbs, 37g sugars, 6g protein, 16.9g fibre, 0.085g sodium
TOP TIP:
This salad is a vibrant side dish for chicken or white fish!