Avocado and Orange Salad with Fennel

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Avocado and Orange Salad with Fennel
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
404
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories404 kcal(19 %)
Protein10 g(10 %)
Fat30 g(26 %)
Carbohydrates30 g(20 %)
Author of this recipe:

Ingredients

for
4
Ingredients
100 grams
4
Oranges (Including 1 organic)
2
medium, ripe Avocados
3 tablespoons
150 grams
50 grams
2 tablespoons
2
Fennel bulbs (250 grams)
1 generous pinch
Preparation

Kitchen utensils

1 Knife, 1 size Salad bowl, 1 Immersion blender, 1 Skillet

Preparation steps

1.

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.

2.

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.