Tick the ingredients you need to add your shopping list.
For the vinaigrette:
For the salad:
- 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
This salad is a vibrant side dish for chicken or white fish!