Downshiftology · by Lisa Bryan★ 5.0 (6)
Orange, Fennel and Avocado Salad
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 10%
CARBS 50G44% OF CAL
14G FIBER6G OTHER30G TOTAL SUGAR
FAT 29G57% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, citrusy salad with fresh orange, avocado, crisp fennel, and red onion dressed in a light lemon vinaigrette. Refreshing and elegant. Perfect as a light main or side.
mainamericansaladdairy freegluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cara cara oranges
- 4 navel oranges
- 2 avocado (sliced)
- 1/2 fennel bulb (thinly sliced)
- 1/2 red onion (thinly sliced)
- fennel leaves for garnish
- 1/4 cup olive oil
- 1 tbsp white wine vinegar
- 1/2 tbs lemon juice
- 1 tsp honey (or maple)
- 1/4 tsp dijon mustard
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 10%
CARBS 50G44% OF CAL
14G FIBER6G OTHER30G TOTAL SUGAR
FAT 29G57% OF CAL
4G SAT24G 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
- 15m
- Sodium
- 235mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1121mg
- Calcium
- 110mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.