Blood Orange, Fennel and Avocado Salad with Lemon Citronette

Blood Orange, Fennel and Avocado Salad with Lemon Citronette
from Cookie + Kate


Ingredients
You need 11 Ingredients
Steps
Showing 2 out of 4 Steps
  1. In a large serving bowl, combine the greens, segmented blood oranges, sliced fennel, diced avocado, goat cheese and warm almonds. If the fennel's feathery fronds (say that five times fast) are in good shape, chop up a handful's worth and toss them into the salad.
  2. Lightly toast the almonds: In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don't burn. Once the almonds are fragrant and starting to turn golden, remove from heat and transfer to a plate.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

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