Prep time:
Total time:
Serves: 4
I love having an orange tree and picking fresh oranges in the winter! This delicious salad recipe has been in our family for years! I remember my mom making it when I was a kid. I added a twist with the fennel slices and Castelvetrano olives.
Ingredients
- 1-2 Oranges
- 1 Avocado
- 1 Fennel Bulb
- Castelvetrano Olives
- Bokisch Olive Oil
- Apple Cider Vinegar
- Pimenton Dulce (Smoked Spanish Paprika)
- Sea Salt
Instructions
- Thinly slice the fennel bulb. Use a Mandolin if you have one!
- Toss the fennel slices in a bowl with olive oil and the juice of half of one orange.
- Slice the remaining orange into segments. (Google it if you need a refresher!)
- Cut the avocado into slices.
- Drain the fennel slices and keep the extra dressing.
- Assemble the salad by spreading the fennel slices into a mound on a platter or individual salad plates. Alternate the orange segments with the avocado slices in a spiral. Put some olives in the middle and in between each slice.
- Taste the remaining dressing and whisk in more olive oil, apple cider vinegar, salt and pepper to taste. Pour on top of the salad. Sprinkle with the smoked paprika.
Notes
Enjoy as a beautiful first course or add some grilled chicken on the side to make it into a healthy weeknight dinner!
Make sure to use our Estate Grown Extra Virgin Olive Oil from our Terra Alta Vineyard!
Remember that we eat with our eyes! So have fun arranging the salad in an artistic way!
