Radicchio Salad with Citrus Vinaigrette

If you think winter salads are boring, you haven’t tried this Radicchio Salad with Avocado, Fennel and Orange! This recipe is crisp, colorful and bursting with sweet and savory flavor. It pairs well with just about anything you’re serving! Most of the ingredients may be prepped in advance and tossed together just before serving.It’s bursting with sweet and savory flavor, plenty of crunch, and it’s tossed in a tangy citrus vinaigrette!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 servings

Calories: 89 kcal per serving

Ingredients

½ cup - extra virgin olive oil
1 small head - radicchio
2 teaspoons - orange zest
¼ cup - fresh orange juice
1 small bulb - fennel reserve
1 - navel orange
2 tablespoons - fresh lemon juice
1 - blood orange
1 tbsp - dijon mustard
1 - avocado
1 tbsp - honey
¼ tsp - sea salt
⅛ tsp - black pepper

Instructions

Place all ingredients in a jar and secure with a lid. Shake the jar vigorously until the dressing has emulsified.
Taste and adjust the seasoning as necessary. Enjoy!
Place the orange on a cutting board and cut off the top and bottom. Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith. Cut along one side of the orange segment, then cut along the other side at a slight angle to remove. Set the orange slices aside for the salad.
Squeeze the remaining orange after segmenting and reserve the juice for the citrus vinaigrette dressing (you’ll have about 2 tablespoons).
Place the radicchio, fennel, fennel fronds, orange segments and avocado in a large bowl.
Pour the desired amount of dressing onto the salad and toss gently to coat. You may not need all of the dressing. Serve immediately and enjoy!

Nutrition