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Fennel salad

Fennel, Avocado and Blood Orange Salad

This Fennel, Avocado and Blood Orange Salad has all the makings of a perfect spring salad, with lots of crunch and zest.
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Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
2 servings
Calories: 283kcal
Author: Laura Lynch

Equipment

Ingredients

  • 1 cup baby spinach
  • 1 avocado sliced
  • 8 sprigs fresh cilantro roughly chopped
  • 1 small fennel bulb thinly sliced
  • 1 blood orange sectioned
  • 2 slices red onion quartered
  • 2 tablespoons apple cider vinaigrette
  • Salt & ground black pepper to taste

Instructions

  • Add the spinach to a bowl. Top with avocado, cilantro, fennel, blood orange slices and red onion. Drizzle the vinaigrette over the top, sprinkle with salt and pepper. Garnish with fennel sprigs, if desired.

Notes

  • It's best to make the salad just before serving. If you want to make the salad ahead, reserve the dressing on the side until just before serving, so the salad doesn't wilt.
  • Regular oranges can be substituted for the blood oranges, if you can't find them.

Nutrition

Calories: 283kcal | Carbohydrates: 20g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Sodium: 85mg | Potassium: 1135mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2325IU | Vitamin C: 35mg | Calcium: 96mg | Iron: 2mg