Citrus Fennel Salad with Champagne-Lemon Vinaigrette
This Citrus Fennel Salad makes a regular appearance on our winter menu plan as it's full of bright colors and flavors and packed with nutrition. Crunchy fennel, sweet and tangy Cara Cara oranges, creamy avocado, and peppery arugula are tossed with a light Champagne-lemon vinaigrette. Perfect for a weekday lunch or dinner and pretty enough to serve company.
Course
Salad
Cuisine
Gluten-Free, Vegan
Prep Time10minutes
Total Time10minutes
Servings5
AuthorJessica Levinson
Ingredients
For the Dressing:
3tablespoonsChampagne vinegar(can also use white wine or red wine vinegar)
2tablespoonslemon juice
4tablespoonsolive oil
1tablespoonmaple syrup
PinchKosher salt
Freshly ground pepper,to taste
For the Salad:
6ouncesarugula
2Cara Cara naval oranges,peeled and cut into rounds
1cupthinly sliced fennel bulb(use a mandoline if you have it)
1small to medium avocado,peeled, pitted, and sliced
Instructions
In a small bowl or mason jar with lid, whisk together the vinegar, lemon juice, oil, and maple syrup. Season with salt and pepper, to taste.
In a large bowl or on a serving platter, arrange the arugula, orange slices, fennel, and avocado. Pour dressing over salad right before serving. Reserve any unused dressing in the refrigerator.
Recipe Notes
The dressing makes 10 tablespoons, so you may have leftover depending on how much you use or how much salad you end up making. Reserve leftover dressing in the refrigerator and use within a few days.