Fennel salad with orange and avocado

salad starter
Total: 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free, Low Carb

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.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Salad
2  oranges
2  fennel *-*
2  avocados, cut into slices
Vinaigrette
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

How it's done

Salad

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.

Vinaigrette

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.

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