Bi-Rite Market's Fennel, Blood Orange, and Avocado Salad

Name: Bi-Rite Market's Fennel, Blood Orange, and Avocado Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums avocados; 4 mediums blood oranges; 2 Tbsps champagne vinegar; 2 small heads large or fennel, with fronds; 0 teaspoons honey; 1 null Juice from lemon (preferably Meyer lemon); 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 1 small shallot, minced

Bi-Rite Market's Fennel, Blood Orange, and Avocado Salad is a gluten free, dairy free, and primal side dish. One serving contains 306 calories, 4g of protein, and 26g of fat. This recipe serves 4. Head to the store and pick up avocados, blood oranges, shallot, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Slice the tops and bottoms off the oranges to expose the flesh. Using a paring knife, cut off the remaining peel and pith. Slice the oranges crosswise into 1/4-inch slices and arrange on 4 salad plates, leaving room in the center of each for the fennel salad. Set aside.

Ingredients you will need

Orange

Fennel

Equipment you will use

Knife

Trim off all but about 1/2 inch of the fennel stalks, reserving the bulb and fronds.

Ingredients you will need

Fennel

Remove the first outer layer of fennel and discard or save for vegetable stock. Rinse the remaining bulb and set aside.

Ingredients you will need

Vegetable Stock

Fennel

Chop 1 tablespoon fennel fronds and put them in a small bowl along with the shallot, lemon juice, vinegar, honey, a pinch of salt, and a few grinds of pepper.

Ingredients you will need

Lemon Juice

Shallot

Vinegar

Fennel

Pepper

Honey

Salt

Equipment you will use

Bowl

Whisk to blend, then drizzle in the olive oil as you continue to whisk. Taste for salt.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Whisk

Halve the fennel bulb, cutting lengthwise through the narrow side of the bulb (this will make it easier to shave thinly). Using a sharp knife (or a mandoline or food processor), slice the fennel crosswise as thinly as you can—about 1/16 inch is ideal. (Too thick and it will dominate the salad; too thin and it wilt and lose its texture.)

Ingredients you will need

Fennel

Equipment you will use

Food Processor

Mandoline

Knife

Transfer to a bowl and drizzle with half the dressing. Toss, taste, and add salt and pepper as needed. Divide the fennel among the 4 plates, mounding in the center of the orange slices.

Ingredients you will need

Salt And Pepper

Orange Slices

Fennel

Equipment you will use

Bowl

Halve the avocado lengthwise, remove the pit, and cut 1/4-inch slices into the flesh. Using a large spoon, scoop the slices out and nestle them on and around the mounds of fennel.

Ingredients you will need

Avocado