Fennel, Orange, and Avocado Salad

Name: Fennel, Orange, and Avocado Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: ¼ cup orange juice, freshly squeezed (plus 2 Tbsps); 1 tbsp organic miso (mellow yellow or chickpea); 1 tsp tahini; 1 tsp fresh ginger (minced); 1 tsp fresh garlic (minced); 1 tbsp organic tamari (reduced-sodium or coconut aminos); ground black pepper (optional, to taste); 1 large fennel bulb (sliced thinly on mandolin or manually); 1 large orange (peeled and flesh sections separated and cut into quarters so you have 1-inch size pieces); 1 cup organic kale (sliced thinly, or organic spinach); 1 large avocado (pitted and cut into ¾-inch cubes); 2 tbsp dried cranberries (unsulfured); 2 tbsp raw almond slivers; ¼ cup green onion (sliced)

Nichole Dandrea-Russert, MS, RDN

3 years ago

Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

Orange Miso Dressing

¼ cup orange juice, freshly squeezed (plus 2 Tbsps)

1 tbsp organic miso (mellow yellow or chickpea)

1 tsp tahini

1 tsp fresh ginger (minced)

1 tsp fresh garlic (minced)

1 tbsp organic tamari (reduced-sodium or coconut aminos)

ground black pepper (optional, to taste)

Salad

1 large fennel bulb (sliced thinly on mandolin or manually)

1 large orange (peeled and flesh sections separated and cut into quarters so you have 1-inch size pieces)

1 cup organic kale (sliced thinly, or organic spinach)

1 large avocado (pitted and cut into ¾-inch cubes)

2 tbsp dried cranberries (unsulfured)

2 tbsp raw almond slivers

¼ cup green onion (sliced)

Directions

Make the dressing: Either add all of the dressing ingredients to a blender and blend until smooth or add to a small bowl and whisk until the tahini and miso are completely dissolved.

Add the fennel, orange, kale, and avocado to a large bowl. Gently stir.

Top with the miso orange dressing.

Stir in the cranberries, slivered almonds and green onion.

Add fresh ground black pepper to taste, if desired.

Chef's Notes

Substitutions
Use lemon juice in place of orange juice.

Use ¼ teaspoon of garlic powder and ginger powder in place of fresh garlic and ginger.

Instead of kale use your favorite leafy greens.

In place of cranberries, try dried apricots or raisins.

Nut-free
Use pumpkin seeds or sesame seeds in place of almonds (other great sources of healthy plant-based fats!).

Prep ahead
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.