Avocado, Blood Orange and Fennel Salad

I’m probably the last person in Chicago to know about Stanley’s but holy. crap. Where have I been? I went for the first time this past weekend to stocked up on ALL my fruits and veggies for the week for a total of $43! If you haven’t been. You must go. I’ve clearly been living under a rock.

Ok, so my produce haul inspired this week’s recipe. And, it seemed like the opportune moment to welcome spring weather. I ate a salad like this, everyday, last summer in Spain and then again a few months back in California. With a few changes, I took what’s left of winter produce and blended it with spring flavors for a refreshing and delicious salad. Seriously, I ate this whole thing immediately after I finished photographing. By myself.

I’ve never been a huge fan of fennel, but after having it over and over in different salads, I’ve come to really like the licorice-like taste it adds. This salad would be great as a starter to a delicious dinner or just as good as lunch. Period. Pick up 3-4 blood oranges and cut them into medium slices. You want them to still be meaty but thin enough to layer. Cut your buttery and smooth avocado. Add it to the salad. Yup. The whole thing. Thinly slice your fennel and red onion. If you have a mandoline slicer, this would be the perfect time to bust it out. I am in desperate need of one and thinking of picking this little guy up.

This salad would be just as delicious with walnuts or a cheese of choice. There’s so many ways you can play around with the flavors and add different ingredients. I added some freshly grated parmiggiano {not pictured}. Ya. I’m back on cheese. Freshly ground black pepper and Himalayan pink salt. That, with the simple evoo and balsamic vinegar dressing. Perfection, I tell you. The entire salad is bursting with flavor and so light. Not to mention, there’s a whole lotta healthy goodness on this plate!

Ingredients

For Salad

• 1/2 Fennel, shaved
• 1 avocado, pitted and cubed
• 3-4 blood oranges. Sliced thinly
• Red onion, thinly sliced. Shallots would work, as well.

For Dressing

• 2 tbsp balsamic vinegar
• 1/3 cup EVOO

Instructions

• Slice blood oranges into medium-thin slices. Layer as base for salad.
• Slice and pit entire avocado. Add to salad.
• Use mandoline or thinly cut fennel and red onion. Add to salad.
• Mix evoo and balsamic vinegar with whisk. Add salt and pepper to taste. Pour over salad.
• Season with salt and pepper to taste. Add any other ingredients you would like. Cheese, nuts, hemp seeds, etc.
• Enjoy!