
Blood Orange, Fennel and Avocado Salad with Lemon Citronette
Ingredients (11)
- 4 large handfuls of spring greens
- 2 blood oranges, sliced into segments
- 1 bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)
- 1 avocado, diced
- 2 ounces (about 1/3 cup) goat cheese, crumbled
- 3 tablespoons sliced almonds
- 1/4 cup olive oil, more to taste
- 1 lemon, preferably organic, zested and juiced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Sea salt and lots of freshly ground black pepper, to taste
Directions
Learn how to make this recipe at Cookie and Kate