Orange, fennel and avocado salad

Orange, fennel, and avocado salad Easy Food
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

  1. Place all of the vinaigrette ingredients in a jar. Close tightly and shake to combine into a dressing.
  2. 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.
  3. 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

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