Citrus Avocado and Shaved Fennel Salad

Citrus Avocado and Shaved Fennel Salad

A deliciously fresh and invigorating avocado citrus salad with our Blood Orange Olive Oil. It's creamy, tart, sweet and refreshing!

A Citrus Avocado and Shaved Fennel Salad on a white plate sits on a red striped towel.

Citrus Avocado and Shaved Fennel Salad Recipe

Cook time: Ready in 10min
Servings: Serves 1

Ingredients

  • 1 fennel bulb, shaved paper thin
  • 1 Cara Cara navel orange
  • 1 blood orange, supremed
  • 1/2 avocado, thinly sliced
  • 1 small handful of mint, roughly torn
  • 2 tbsp. LeRoux Blood Orange Olive Oil**
  • 1 tbsp. LeRoux French Champagne Wine Vinegar**
  • Sea salt, to taste**

Instructions

  • Add the shaved fennel and citrus segments to a mixing bowl. Slice the fennel and peel the citrus, then transfer to a serving plate and add gently arrange the avocado slices and drizzle LeRoux Blood Orange Olive Oil and French Champagne Wine Vinegar.
  • Sprinkle mint and salt over the top. Serve immediately and enjoy!

Notes

** Available at LeRoux Kitchen

Referenced products

  • Stylish bottle of Leroux olive oil, blood oranges, and bundt cake pan on wooden table.

    Blood Orange Olive Oil
  • Olive oil bottle on wooden board with fresh greens, shallot, lemon zest, and sea salt.

    French Champagne Wine Vinegar
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