Can I make this salad without fennel?

Absolutely! While fennel provides a distinctive flavor, you can substitute thinly sliced celery or jicama for crunch. The salad will have a different flavor profile but will still be delicious with the citrus and other components.

I can't find blood oranges. What's the best substitute?

Any sweet-tart orange variety works well here. Try Cara Cara oranges for their pink flesh and sweet flavor, or mix regular navel oranges with a small amount of ruby red grapefruit for color contrast and similar flavor complexity.

How do I prevent my avocado from browning if I'm prepping ahead?

If prepping ahead, save the avocado for last-minute addition. Alternatively, lightly toss sliced avocado in a bit of lemon juice before adding to the salad to slow oxidation. The acid in the dressing will also help prevent browning.

Can I make this salad more substantial for a main dish?

Definitely! Add protein like grilled chicken, salmon, or chickpeas. You could also incorporate cooked quinoa or farro to transform this into a hearty grain bowl while maintaining all the fresh flavors.

Fennel Salad with Blood Oranges Recipe

Name: Fennel Salad with Blood Oranges Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 fennel bulb; 2 blood oranges; 1 Navel orange; 3 cups (90 g) baby spinach; 3 cups (90 g) red leaf lettuce; 2 cups (30 g) baby kale; 1 tablespoon thinly sliced mint; ½ avocado, thinly sliced; 4 radish, thinly sliced; ¼ cup (30 g) chopped walnuts; ¼ cup (30 g) shaved Parmesan cheese; 2 tablespoons (30 ml) honey; 2 tablespoons (30 ml) blood orange juice (from segmenting the blood oranges); 2 tablespoons (30 ml) red wine vinegar; ⅓ cup (79 ml) olive oil; 1 tablespoon (9 g) minced shallots; Salt and pepper, to taste

Description

A fresh and vibrant fennel salad bursting with citrus flavor from blood and navel oranges, crisp greens, creamy avocado, and crunchy walnuts, tossed in a tangy blood orange vinaigrette. This healthy, vegetarian salad is perfect for a light main course or a colorful side dish.

Ingredients

Units Scale

Salad

1 fennel bulb
2 blood oranges
1 Navel orange
3 cups (90 g) baby spinach
3 cups (90 g) red leaf lettuce
2 cups (30 g) baby kale
1 tablespoon thinly sliced mint
1/2 avocado, thinly sliced
4 radish, thinly sliced
1/4 cup (30 g) chopped walnuts
1/4 cup (30 g) shaved Parmesan cheese

Vinaigrette

2 tablespoons (30 ml) honey
2 tablespoons (30 ml) blood orange juice (from segmenting the blood oranges)
2 tablespoons (30 ml) red wine vinegar
1/3 cup (79 ml) olive oil
1 tablespoon (9 g) minced shallots
Salt and pepper, to taste

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Instructions

Cut the Fennel: Use a sharp chef’s knife to remove the stalk from the fennel bulb. Place the bulb root side down and cut it into halves, then into quarters. Thinly slice the fennel crosswise, about 1/6″ thick, starting from the stem to the root end. Set the slices aside.
Prepare the Oranges: Using a sharp paring knife, carefully peel the skin from the blood oranges. Segment the flesh, and reserve 2 tablespoons of juice from the leftover pulp for the vinaigrette. Segment the navel orange as well. Set the citrus segments aside.
Assemble the Salad: In a large mixing bowl, gently combine the baby spinach, red leaf lettuce, baby kale, and thinly sliced mint. Top the mixture with fennel slices, avocado, radish, blood orange and navel orange segments, chopped walnuts, and shaved Parmesan cheese for added flavor and texture.
Make the Vinaigrette: In a medium bowl, whisk together honey, blood orange juice, red wine vinegar, and minced shallots. Slowly drizzle in olive oil while whisking, until the vinaigrette is lightly thickened and emulsified. Season with salt and pepper to taste.
To Serve: Wait until just before serving to pour the vinaigrette evenly over the salad. Toss gently to coat the greens and toppings, then serve immediately for optimal freshness and texture.

Notes

Description: Dressing Yield: About ¾ cup.
Storing: Keep the salad greens with toppings and the vinaigrette in separate airtight containers in the refrigerator for up to 1 day for best freshness.
Substitute: If blood oranges are not available, use Cara Cara, Navel, or Valencia oranges.
Prep ahead by segmenting oranges and prepping veggies up to 1 day in advance.

Nutrition

Serving Size: 1/4 of salad
Calories: 260
Sugar: 16g
Sodium: 140mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 5g
Cholesterol: 5mg