Fennel, Orange and Avocado Salad
I love avocados. Especially in Mexico, when they are consumed guacamole-style with a cerveza beside the pool. But I don’t have a lot of luck with avocados here Canada’s north.
Around the time that we were making Mexican tortilla soup for Soup Night, we bought a bag of not-quite-ready avocados, figuring on two for the soup garnish and three for us. Of course, only one was ripe enough to use for the dinner party, then we got busy with other things and next thing we know, a few had shot right through into a liquified state and the rest were on the brink.
So, two must-be-used avocado plus a fennel bulb plus this recipe from Foodie Crush were very nicely pulled together with oranges (and is it just me, or do oranges actually taste better in January and February?) and the mint that had been purchased for snow peas and water chestnuts.
I won’t lie, part of my fascination with this particular recipe was the fact that the blog photos were spectacular, thanks to a shipment of fancy oranges the blogger had received from Sunkist. She doesn’t explicitly say they were free, but I am now full of hope that Sunkist may send multi-coloured fruits to my home. Meantime, I’m just buying plain old navel oranges from Superstore.
If you haven’t had fennel before (it’s the thing that looks a bit like a space alien), be aware that it has a lovely and faint taste of black licorice. I like black licorice, but when I made this for a family dinner, the flavour — even disguised with oranges and mint — was a turn-off for some at the table.
Avocados, fresh mint
This is how we did it
- 2 oranges (or more, depending on how much you want to make)
- 1/2 fennel bulb, quartered and thinly sliced
- 1 avocado, peeled, pitted and sliced
- 1/2 shallot, thinly sliced
- 1/4 cup olive oil
- 3 tbsp white wine vinegar or rice wine vinegar
- 1 tbsp honey
- Salt and pepper, to taste
- 1/4 cup mint, chopped
Slice the oranges, cut off the peel and cuts the citrus discs into bite size pieces.
In a bowl, combine the oranges, fennel, shallots and avocado. (If you are making ahead, wait until just before serving to add the avocado so it doesn’t get mushy.) Season with salt and pepper.
In a bowl, whisk together the olive oil, vinegar and honey, the pour the dressing over the salad.
Garnish with mint leaves.
Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.
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