Orange and Avocado Salad
2 servings
15 minutes
Orange and avocado salad is a harmony of freshness and refined taste. This dish with a Chinese character combines the creamy texture of avocado, the juiciness of orange, and the delicate aroma of fennel. The base of crispy salad leaves adds lightness, while pine nuts provide an exquisite touch. Lemon juice highlights the natural flavor nuances, and sea salt with freshly ground black pepper completes the picture with a subtle accent. This salad is perfect as a refreshing appetizer or a light dish for a summer dinner. It not only pleases the eye but is also beneficial for health due to its rich content of vitamins and antioxidants.
1
Slice the fennel into thin strips, place it on a plate, drizzle with lemon juice, and add a little salt. Cut the avocado in half, peel it, and slice it into half-centimeter thick pieces. Drizzle it with lemon juice and add a bit of salt. Cut the peeled orange in half and slice it.
- Fennel: 0.5 piece
- Lemon juice: to taste
- Sea salt: pinch
- Avocado: 1 piece
- Lemon juice: to taste
- Sea salt: pinch
- Oranges: 1 piece
2
Place salad leaves (iceberg, lolo rosso, or oak salad) at the bottom of the plate, then add fennel, avocado, and orange. Gently mix, sprinkle with black pepper and pine nuts. For brightness, garnish with strips of fresh carrot or red pepper.
- Green salad leaves: to taste
- Fennel: 0.5 piece
- Avocado: 1 piece
- Oranges: 1 piece
- Freshly ground black pepper: to taste
- Pine nuts: 40 g
