Photo: Anna Pelzer
Blood Orange, Fennel and Avocado Salad with Lemon Citronette
11 ingredients
15 min
4
openrecipes
A refreshing salad featuring winter citrus, fennel, creamy goat cheese and avocado, tossed with greens and a simple lemon dressing.
Estimated Nutrition (whole recipe, rough)
643
Calories
13g
Protein
45g
Fat
58g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large handfuls of spring greens
- 2 blood oranges, sliced into segments
- 1 bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)
- 1 avocado, diced
- 2 ounces (about ⅓ cup) goat cheese, crumbled
- 3 tablespoons sliced almonds
- ¼ cup olive oil, more to taste
- 1 lemon, preferably organic, zested and juiced
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- Sea salt and lots of freshly ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes