Radicchio Salad with Citrus Vinaigrette
Radicchio Salad with Avocado, Fennel and Orange is a winter salad bursting with sweet and savory flavor and tossed in a tangy citrus vinaigrette!
Servings: 6 servings
Calories: 235kcal
Ingredients
- 1 small head radicchio cored, and leaves torn
- 1 small fennel bulb halved and sliced (reserve 1/4 cup green fennel fronds
- 1 large navel orange segmented
- 1 large blood orange segmented
- 1 large avocado diced
- citrus vinaigrette
Instructions
- Place the orange on a cutting board and cut off the top and bottom. Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith. Cut along one side of the orange segment, then cut along the other side at a slight angle to remove. Set the orange slices aside for the salad.
- Squeeze the remaining orange after segmenting and reserve the juice for the citrus vinaigrette dressing (you’ll have about 2 tablespoons).
- Place the radicchio, fennel, fennel fronds, orange segments and avocado in a large bowl.
- Pour the desired amount of dressing onto the salad and toss gently to coat. You may not need all of the dressing. Serve immediately and enjoy!
Notes
- Pro tip: Prep the oranges, fennel, radicchio and dressing in advance to make this recipe come together even quicker during the week.
- Use your favorite type of citrus in this salad! Navel oranges, mandarins, tangerines and blood oranges are all wonderful options.
- Salad is best enjoyed the day it's made due to the avocado.
Nutrition
Calories: 235kcal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Sodium: 145mg | Potassium: 520mg | Fiber: 5g | Sugar: 8g | Vitamin A: 247IU | Vitamin C: 43mg | Calcium: 56mg | Iron: 1mg