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Fennel and Orange Salad

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We were so excited to find a salad that highlights a variety of oranges in so many different colors. Pairing citrus with fresh fennel and other savory ingredients brings this dish to the next level.

Ingredients

Food
Amt
Units
Prep
Notes
4 pounds oranges (can use any combination of cara cara, navel, blood, minnelo, sumo, or mandarin)
oranges
4
pounds
can use any combination of cara cara, navel, blood, minnelo, sumo, or mandarin
½ fennel bulb, thinly sliced
fennel bulbs
½
thinly sliced
1 shallot, thinly sliced
shallot
1
thinly sliced
1 avocado, sliced
avocados
1
sliced
¼ cup olive oil
olive oil
¼
cup
2 tablespoons white wine vinegar
white wine vinegar
2
tablespoons
1 tablespoon honey
honey
1
tablespoon
½ teaspoon salt
salt
½
teaspoon
fennel fronds, chopped
fennel fronds
chopped
2 tablespoons chopped mint
chopped mint
2
tablespoons

Method

Slice whole oranges into half-inch thick circles. Using a sharp paring knife, cut away all rind and pith. Arrange citrus circles on a serving dish. Layer with fennel and shallot. Arrange avocado slices on top. In a small bowl, whisk olive oil, white wine vinegar, honey, and salt to combine. Pour dressing over salad. Top with salt, fennel fronds, and mint leaves.

Prep time
30 min
Cook time
0 min
Yields/Serves:
8
Nutrition Information

Yum Ratings

😫😟😐😀😍 “None of these things seem to go together, but they taste great in this salad” —Chase, age 12
😫😟😐😀😍 “Refreshing, light, perfect for lunch or an afternoon snack!” —Carmen, a grown up
😫😟😐😀😍 “Love the combination of bitter, sweet, and citrus!” —Alexis, a grown up