The benefits of eating the freshest local ingredients is an absolute no brainer for your budget and possibly your waistline as well.
We're all in favor of smart eating, particularly when the eating smart part includes flavor journeys and delicious bites that help us keep costs and calories at bay. With just a few simple ingredients, and in very little prep time, you can put a wholesome, filling salad on the table as part of your meal or composing your entire meal - adjust ingredient amounts accordingly to make more generous or smaller portions relative to your serving wishes.
The acidity of your fresh citrus (lemons and oranges) cuts right through the more full-bodied flavor avocados naturally have, and if you're fortunate enough to live nearby an area producing different varieties of citrus (navel oranges, blood oranges, mandarins, etc.), feel free to experiment a little and change up the recipe's ingredients to reflect your local produce selections.
This salad lets you do no wrong as you taste what works best for you, and have fun as you play around with what you find seasonally at your green grocer's - enjoy your tasting adventures with this fresh, seasonal recipe!
Prepare the vegetables for fresh salad base
Cut off both ends of oranges. Still using your knife, peel both oranges completely, being sure to remove bitter white pith underneath peel. Cut oranges into discs approximately 3mm wide and tall.
Cut avocados in half horizontally, and with a small twisting motion, separate into two halves. Use a spoon to remove the peel, keeping each half in one piece.
Trim any large fronds from both fennel bulbs. Cut fennel in half, wash under cold running water, and slice into very thin slices either with a very sharp knife or mandoline if you have one handy.
Prepare the vegetables and finish dish
Dice avocados into small cubes, about 1/2cm wide, and place into medium bowl. Dress avocados with olive oil, salt, and a generous dash of lemon juice.
On your individual serving plates, place round pasta cutter or biscuit cutter (you'll use this to create the round shape of your orange/avocado/fennel tower). Inside the cutter, place 3 orange slices, dress with olive oil and salt.
On top of orange slices, create a second layer with seasoned avocado, add a dusting of black pepper. On top of avocado layer, add fennel slices, and dust with oregano, salt and olive oil.
Remove the cutter from your tower gently, dress vegetables with one final drizzle of olive oil, serve.
75 minutes 8 ingredients 570 kCal