Serves 4
adjust servings:

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For the vinaigrette:

For the salad:

To serve:

  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.

Nutrition Facts

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!