Fennel salad with orange and avocado

Fennel salad with orange and avocado

Total: 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 344 kcal
, Fat: 28 g
, Carbohydrate: 15 g
, Protein: 5 g

Fennel never used to excite us, but these days we can't imagine our kitchen without it. The slightly bitter note of fennel together with the orange and creamy avocado is a heavenly combination. The toasted pistachios give this salad the desired crunch and the vinaigrette adds the perfect finishing touch. This salad is very light and makes an ideal starter if you're serving a hearty main course.


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 oranges
2 fennel, very thinly sliced
2 avocados, cut into slices


1 tbsp balsamic vinegar
5 tbsp olive oil
1 organic orange, grated zest and the juice
1 tsp cane sugar

To serve

a little sea salt
3 tbsp pistachios, roasted
some basil leaves
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How it's done

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Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Arrange the orange segments, fennel and avocado on a platter or on 4 plates.


Combine the balsamic, oil, sugar, orange zest and juice.

To serve

Drizzle the vinaigrette over the salad, season with salt. Garnish with the pistachios and basil leaves.

Good to know
Tip: Use pistachio oil instead of olive oil.

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