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Orange, Fennel and Avocado Salad
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5 from 8 votes

Orange, Fennel and Avocado Salad

This simple Orange, Fennel and Avocado Salad recipe is tossed with fresh greens and mint, toasted almonds, and a quick honey-citrus dressing.  Feel free to add some chicken, shrimp or salmon if you'd like, too!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: dairy free, gluten free, vegan, vegetarian
Servings: 4 servings
Author: Ali

Equipment

Ingredients

Salad Ingredients:

  • 5 ounces spring greens
  • 4 clementines* peeled and separated
  • 1 large avocado peeled, pitted and diced
  • 1 small fennel bulb thinly sliced
  • half of a small red onion peeled and thinly sliced
  • 1 cup loosely-packed fresh mint leaves
  • 2/3 cup sliced or slivered almonds toasted

Dressing Ingredients:

Instructions

  • Make the dressing. Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
  • Toss the salad. Combine all of the salad ingredients in a large mixing bowl, drizzle evenly with the dressing, and toss until combined.
  • Serve. Serve immediately and enjoy!

Notes

Oranges: Feel free to instead use a few segmented navel (or blood) oranges in place of the smaller clementine mandarins.  Or you are welcome to use canned mandarin oranges instead too.