Avocado, Fennel and Orange Salad



Avocado, Fennel and Orange Salad

This avocado, fennel and orange salad will be a light, refreshing change of pace to my Christmas day dinner of Steak au poivre, potatoes Anna and Asparagus spears.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 people


  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 2 naval orange or blood red orange
  • 1 fennel bulb stalks cut off and discarded
  • 1 avocado ripe


  • Whisk together vinegar, salt and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
  • Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices.
  • Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel and avocado with dressing to combine.

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