Best 4 Orange Fennel And Avocado Salad Recipes

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Discover a delightful and refreshing recipe for "Orange Fennel and Avocado Salad"! This vibrant salad combines the sweet tang of oranges with the earthy anise flavor of fennel and the creamy richness of avocado. With a drizzle of tangy dressing, this salad is a perfect blend of flavors and textures that will tantalize your taste buds. Get ready to embark on a culinary journey as we delve into the steps and ingredients needed to create this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ORANGE FENNEL AND AVOCADO SALAD



Orange Fennel and Avocado Salad image

Make and share this Orange Fennel and Avocado Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 navel orange
1 fennel bulb, stalks cut off and discarded
1 firm-ripe california avocado

Steps:

  • Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
  • Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices.
  • Halve fennel bulb lengthwise, then cut crosswise into very thin slices.
  • Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.

Nutrition Facts : Calories 227.2, Fat 20.3, SaturatedFat 2.8, Sodium 325.2, Carbohydrate 12.5, Fiber 5.6, Sugar 3.1, Protein 1.9

ORANGE, FENNEL, AND AVOCADO SALAD



Orange, Fennel, and Avocado Salad image

Categories     Salad     Fruit     Vegetable     Side     Vegetarian     Quick & Easy     Orange     Avocado     Fennel     Fall     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 tablespoons white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 navel orange
1 fennel bulb (sometimes called anise; 3/4 lb), stalks cut off and discarded
1 firm-ripe California avocado

Steps:

  • Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
  • Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.

CRISPY ORANGE CHICKEN WITH FENNEL, AVOCADO AND ORANGE SALAD



Crispy Orange Chicken With Fennel, Avocado and Orange Salad image

Make the salad first and chill. The contrast in temperature makes the salad as do the sweet/hot/creamy/crunchy flavors and textures. A Foster's Farm reciple winner.

Provided by gailanng

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb thin-sliced chicken breast fillet
1 tablespoon orange juice
1 tablespoon champagne vinegar (may substitute white wine vinegar)
2 teaspoons sugar
2 large navel oranges, zest of, finely shredded and divided
2 teaspoons salt, divided
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed
1 large avocado
1 serrano chili
1/2 cup flour
2 eggs
2 cups panko breadcrumbs
1/3 cup peanut oil or 1/3 cup corn oil

Steps:

  • In large bowl, whisk together orange juice, champagne vinegar, sugar, 1 teaspoon orange zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly whisk in olive oil. Set aside.
  • Chop fennel bulb into small cubes. Peel avocado, remove pit and chop into small cubes. Cut chile in half lengthwise, remove and discard seeds and finely mince. Add remaining zest of 1 orange, fennel, avocado and chile to dressing; toss gently and refrigerate while preparing chicken.
  • Preheat oven to 200°F Place flour in shallow bowl; combine with remaining salt and pepper. In second shallow bowl, beat eggs well with fork. Place panko breadcrumbs in third shallow bowl; stir in zest from one orange.
  • In large skillet over medium-high heat, warm oil. Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Place coated chicken in hot oil and saute, about 5 minutes on each side, or until golden brown and cooked throughout. Remove chicken with tongs and place on cooling rack over a cookie sheet in oven to keep warm.
  • To serve, place salad on plates. Top each salad with one or two chicken fillets.

Nutrition Facts : Calories 781.8, Fat 42.1, SaturatedFat 7.4, Cholesterol 165.6, Sodium 1763.6, Carbohydrate 63.7, Fiber 9.1, Sugar 6.3, Protein 38.2

Tips:

  • For the best flavor, use ripe oranges and avocados.
  • If you don't have fennel seeds, you can substitute 1/4 teaspoon of ground fennel.
  • To make a vegan version of this salad, omit the feta cheese.
  • This salad can be served as a main course or a side dish.
  • To save time, you can buy pre-cut oranges and avocados.
  • If you're making this salad ahead of time, wait to add the avocado until just before serving.

Conclusion:

This orange, fennel, and avocado salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It's also a great way to get your daily dose of fruits and vegetables. The oranges and avocados provide a good source of vitamin C and potassium, while the fennel adds a unique flavor and crunch. So next time you're looking for a healthy and delicious salad, give this one a try!

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