Mediterranean Easy

Avocado Salad with Orange and Fennel

Name: Avocado Salad with Orange and Fennel
Prep time: PT25MINUTES
Total time: PT20MINUTES
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 large shallot (sliced thin); 3 tbsp sherry vinegar; 1 garlic clove (minced); 1/2 tsp mayonnaise; 1/2 tsp hot paprika; 3 tbsp extra-virgin olive oil; salt and pepper (to taste); 3 oranges (navel or Cara Cara preferred; peel and pith removed, sliced into rounds); 3 avocados (halved, pitted, and cut into 3/4-inch pieces); 1 fennel bulb (stalks discarded, bulb halved, cored, and sliced thin); 1/3 cup slivered almonds (toasted); 1/4 cup fresh parsley (chopped); 1/4 cup green olives (pitted and sliced)

A vibrant citrus salad with buttery avocado and crisp fennel

mediterraneanvegetarianvegangluten-freequicksaladno-cook

— (0 ratings)

⏱️ 20 minutes Total Time

🍽️ 6 Serves

265 Calories

4g Protein

18g Carbs

22g Fat

Why This Recipe Works

The secret to this salad lies in the contrast between the buttery avocado and the crisp, anise-scented fennel. A touch of mayonnaise in the dressing ensures the vinaigrette clings perfectly to the fruit rather than pooling at the bottom of the bowl.

Instructions

Combine the shallots and sherry vinegar in a large bowl and let them sit for 10 minutes—this maceration softens the texture and tempers the raw sharp edge of the shallot.

Whisk the garlic, mayonnaise, paprika, and a pinch of salt and pepper into the shallot mixture until combined.

💡 The mayonnaise acts as a stabilizer to keep the dressing from separating.

Slowly stream in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened.

Add the orange slices, avocado, fennel, toasted almonds, parsley, and olives to the bowl and toss gently until just coated; use a light touch to keep the avocado pieces intact.

Taste and adjust the seasoning with additional salt or pepper as needed, then serve immediately while the avocado is fresh and the almonds are still crunchy.