Avocado and Orange Salad with Fennel
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 404 kcal | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 30 g | (20 %) |
Ingredients
- Ingredients
- 100 grams Radicchio
- 4 Oranges (Including 1 organic)
- 2 medium, ripe Avocados
- 3 Tbsps lemon juice
- 150 grams Yogurt
- 50 grams Gorgonzola
- 2 Tbsps White vinegar
- salt
- freshly ground pepper
- 2 Fennel bulb (250 grams)
- 1 generous pinch ground coriander
Kitchen utensils
Preparation steps
Rinse radicchio, trim and cut into strips. Rinse oranges in hot water and pat dry. Finely grate zest of 1 orange. Peel oranges with a sharp knife so that the white skin is removed. Cut oranges into thin slices. Peel avocados, cut in half, remove pits and cut into slices. Immediately sprinkle avocados with lemon juice.
Mix yogurt in a bowl with Gorgonzola, orange zest and vinegar, purée with an immersion blender and season with salt and pepper. Cut fennel into quarters. Rinse fennel, remove stalk and cut into thin slices. Set some fennel leaves aside for garnish. Heat oil in a pan and fry fennel for 5 minutes over medium heat while stirring and season with salt, pepper and coriander. Arrange fennel on plates, cover with oranges and avocados, drizzle with yogurt mixture and serve.
