A happy and bright addition to your Sunday dinner! 🍊
I absolutely LOVE this fresh, light, and zippy salad. Not only does it look good, the taste is SO good. You will be making this over and over as it pairs so well with pretty much everything! And honestly citrus is always a good idea!☀️
5 oranges – combination of cara cara and blood oranges
2 small bulbs of fennel
2 ripe avocados – pitted, skin, removed and cubed
1 small red onion – cut in half and thinly sliced
2 cups watercress
1/2 tsp coarse sea salt
1/2 tsp freshly ground black pepper
1/4 cup extra virgin olive oil
1 tsp honey
01. Slice off the oranges so it will sit upright on a flat surface. Cut from top to bottom and all around, removing the skin and the white skin. Once oranges are peeled, cut in half and slice thinly.
02. To prepare the fennel, cut off a thin slice from the bottom and the fronds from the top. Slice in half through the core. Lay flat and then thinly slice. You can save the fronds to sprinkle over the top of the salad.
03. To plate the salad – line the bottom of a platter or large bowl with watercress. Artfully arrange layers of all other ingredients (oranges, fennel, onion, and avocado). Sprinkle with salt, pepper, and fennel fronds. In a small bowl, mix in the olive oil and honey and drizzle over the salad.