Citrus, Avocado and Fennell Salad
Ingredients
- 1 fennel bulb, sliced and roasted
- radicchio leaves, torn
- 1 orange, segmented
- 1pink grapefruit, segmented
- 1 avocado, sliced
- 2 tablespoons pine nuts
- ¼ cup fresh mint leaves
- Sea salt and freshly ground black pepper
Lemon Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon of sea salt
Method
- Roasted the sliced fennel at 180 for 30 min
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.
- Assemble the salad on a platter by arranging half of the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Layer the remaining fennel and the remaining citrus onto the salad. Top with the avocado, pine nuts, and mint. Drizzle with more dressing, sprinkle with salt and pepper and serve.
