1smallfennel bulbhalved and sliced (reserve 1/4 cup green fennel fronds
1largenavel orangesegmented
1largeblood orangesegmented
1largeavocadodiced
For the dressing:
6tablespoonsextra virgin olive oil
2tablespoonsapple cider vinegar
2tablespoonsfresh orange juice
1teaspoonfresh lemon juice
1tablespoonpure maple syrup
2teaspoonsdijon mustard
1/4teaspoonsaltor to taste
1/8teaspoonfreshly ground pepperor to taste
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.
Cut along the other side of the orange segment 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.
Place the olive oil, vinegar, orange juice, lemon juice, maple syrup, dijon and salt and pepper to taste in a small mason jar. Seal the lid tightly and shake vigorously until emulsified.
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.