Foodie Crush · by Heidi Larsen★ 4.3 (71)
Citrus Fennel Salad
NUTRITION · PER SERVING10M COOK
CAL 60%·PRO 31%
CARBS 193G64% OF CAL
40G FIBER0G ADDED0G INTRINSIC10G OTHER143G TOTAL SUGAR
FAT 51G38% OF CAL
7G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright and refreshing salad combining citrus fruits, crisp fennel, and creamy avocado with a light vinaigrette. Mint adds a fresh note. This light salad complements rich meals or stands alone as a vibrant appetizer.
sideamericansaladdairy freegluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- An assortment of citrus (, (totaling about 2 1/2 to 3 pounds))
- I used:
- 3 navel oranges
- 3 cara cara oranges
- 2 minneola oranges
- 3 mandarin oranges
- 1 blood orange
- 1/2 fennel bulb (, very thinly sliced)
- 1 avocado (, peeled, pitted and sliced)
- 1/2 shallot (, peeled and very thinly sliced)
- 1/3 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- kosher salt and freshly ground black pepper
- 1/4 cup mint leaves
- Reserved fennel fronds
At a glance
PER SERVING · TIME 10M
CAL 60%·PRO 31%
CARBS 193G64% OF CAL
40G FIBER0G ADDED0G INTRINSIC10G OTHER143G TOTAL SUGAR
FAT 51G38% OF CAL
7G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 463mg
- Total sugar
- 143g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3231mg
- Calcium
- 569mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.