Description
A vibrant and refreshing salad combining citrus fruits, roasted fennel, and creamy avocado, perfect for spring and summer gatherings.
Ingredients
Scale
- 1 fennel bulb (sliced into wedges and roasted)
- 1 fennel bulb (very thinly sliced)
- 5 radicchio leaves (torn)
- 2 satsumas or 1 small orange (segmented)
- 1 small pink grapefruit (segmented)
- 1 avocado (sliced)
- 2 tablespoons pine nuts
- ¼ cup shaved pecorino
- ¼ cup fresh mint leaves
- Sea salt and freshly ground black pepper to taste
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove (grated)
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
Instructions
- Prepare the roasted fennel by cutting one bulb into wedges and tossing with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 30 minutes, until golden and tender.
- Make the dressing by whisking together the olive oil, lemon juice, grated garlic, and Dijon mustard until well combined.
- Toss the thinly sliced fennel in a medium bowl with a few drizzles of the dressing. Let it sit for 15 minutes.
- Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with dressing and sprinkle with salt.
- Layer the remaining fennel and citrus on top, then add the avocado, pine nuts, pecorino, and mint leaves.
- Drizzle more dressing over the top, sprinkle with salt and pepper, and serve immediately.
Notes
For the best taste, prepare right before serving. Experiment with different citrus fruits for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg