Avocado, Orange & Fennel Salad with Cumin Vinaigrette

Serves 6

This Tex-Mex inspired avocado salad is super satisfying – creamy, crunchy with just a hint of spice! It has more than half of the RDA for fiber, anti-inflammatory properties and is antioxidant rich!

What You’ll Need:

A Salad Bowl & Salad Spoons

A Blender

A Sharp Kitchen Knife

Measuring Cups & Spoons

A Citrus Squeezer

A Serving Platter

Ingredients:

2 Tblsps Lime Juice

2 Tblsp Orange Juice Concentrate, Thawed

1/4 Cup Extra Virgin Olive Oil

1 Tsp Organic Cumin

1/4 Tsp Sea Salt

Fresh Ground Pepper

2 Large Fennel (plus 2 Tblsps of the fronds)

4 Navel Oranges

1 Medium Red Onion, Thinly Sliced

3 Large Haas Avocados (4 – 5 Small)

How To Put It Together:

1) Add the lime juice, orange juice concentrate, sea salt, cumin and the olive oil to the blender. Blend until combined. Pour three quarters of the dressing to the salad bowl.

2) Peel and segment the oranges: Cut off each end of the fruit, then stand the orange on one of the cut ends. Carefully slice down the side of the fruit, following the shape of the orange to remove a strip of the rind. Repeat until all of the rind is removed. Carefully remove any remaining pith. To segment the oranges: Hold an orange in your left hand (if you are right-handed), carefully slice into the orange following the segment wall until you hit the center, then do the same on the other side of the orange segment and the segment will come free. Repeat with the rest of the oranges. Add three of the oranges to the salad bowl, reserving one for garnish.

3) Remove the tops of the fennel heads, reserving a few of the fronds. Finely chop about two tablespoons of the fennel fronds; set aside. Slice the fennel heads into quarters. Remove the tough outer leaves. Core and slice the fennel thinly and add to the bowl. Next peel and slice the red onion and add it to the bowl. Now chop the fennel fronds and add about half to the salad bowl, reserving the rest for garnish. Toss the fennel, orange segments and red onion gently and set the bowl aside for now.

4) Pit, peel and chop the avocado into cubes and set aside. Plate the orange-fennel salad onto a serving platter. Spread the avocado chunks on top. Arrange the reserved orange segments on top of the avocado and drizzle with the reserved Cumin Vinaigrette. Sprinkle the salad with the chopped fennel fronds.

5) Serve and enjoy!

Nina’s Tasty Tip:

To reduce fat in this recipe: substitute the extra virgin olive oil with two tablespoons extra virgin olive oil and two tablespoons vegetable broth.

Nutrition:

• 384 Calories
• 5 Grams Protein
• 34 Grams Total Carbohydrates
• 12 Grams Sugar
• 14 Grams Fiber
• 29 Grams Total Fat
• 4 Grams Saturated Fat
• 0 Grams Trans Fat
• 0 mg Cholesterol
• 150 mg Sodium
• 149% RDA Vitamin C
• 44% RDA Folate
• 42% RDA Vitamin K
• 35% RDA Potassium
• 25% RDA Vitamin B6
• 24% RDA Pantothenic Acid
• 21% RDA Vitamin E
• 21% RDA Vitamin E
• 20% RDA Manganese
• 18% RDA Copper
• 17% RDA Niacin
• 17% RDA Magnesium
• 15% RDA Riboflavin
• 14% RDA Phosphorus
• 13% RDA Thiamin
• 11% RDA Vitamin A
• 10% RDA Calcium
• 10% RDA Iron
• Glycemic load: 10