Best Fennel And Avocado Salad Recipes

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
• Dressing
• Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Steps:

• Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
• Using sharp knife, cut between membranes of grapefruits to release segments.
• Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

MELON AND AVOCADO SALAD WITH FENNEL AND CHILE

Steps:

• In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
• Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
• Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
• Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.

ORANGE, FENNEL, AND AVOCADO SALAD

Steps:

• Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
• Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.

BEET SALAD WITH AVOCADO, FENNEL, RED ONION, AND MINT

Steps:

• Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 15 minutes. Rinse under cold water to cool, then peel. Cut beets into 1-inch cubes. Whisk olive oil and lime juice in medium bowl to blend. Season to taste with salt and pepper. Transfer 2 tablespoons dressing to small bowl; add avocado and toss to coat. Toss beets, fennel, onion, and mint in large bowl with enough remaining dressing to coat. Season salad to taste with salt and pepper. Spoon avocado mixture atop beet salad and serve.

FENNEL, AVOCADO, AND SATSUMA SALAD

Steps:

• Arrange fennel, mandarin segments, and avocado on a plate. Drizzle with oil and sprinkle with salt and pepper.

CRISPY ORANGE CHICKEN WITH FENNEL, AVOCADO AND ORANGE SALAD

Steps:

• In large bowl, whisk together orange juice, champagne vinegar, sugar, 1 teaspoon orange zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly whisk in olive oil. Set aside.
• Chop fennel bulb into small cubes. Peel avocado, remove pit and chop into small cubes. Cut chile in half lengthwise, remove and discard seeds and finely mince. Add remaining zest of 1 orange, fennel, avocado and chile to dressing; toss gently and refrigerate while preparing chicken.
• Preheat oven to 200°F Place flour in shallow bowl; combine with remaining salt and pepper. In second shallow bowl, beat eggs well with fork. Place panko breadcrumbs in third shallow bowl; stir in zest from one orange.
• In large skillet over medium-high heat, warm oil. Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Place coated chicken in hot oil and saute, about 5 minutes on each side, or until golden brown and cooked throughout. Remove chicken with tongs and place on cooling rack over a cookie sheet in oven to keep warm.
• To serve, place salad on plates. Top each salad with one or two chicken fillets.

FENNEL AND AVOCADO SALAD

Steps:

• Trim off and discard stems of the fennel. Trim off and discard the outer tough skin. Cut the fennel into quarters. Cut the quarters crosswise into thin slices. There should be about 1 1/2 cups. Put in a mixing bowl.
• Peel the avocados and cut them in half, removing and discarding the pits. Cut the halves lengthwise into quarters. Cut the wedges crosswise into 1/2-inch pieces. There should be about 4 cups. Add this to the bowl. Add lemon juice and toss to blend.
• Cut the onions lengthwise in half. Cut each half crosswise into very thin slices. Break the slices into individual pieces. Add to the bowl.
• Cut the tomatoes lengthwise in half. Cut each half into eight crosswise pieces. Add to the bowl.
• Add the vinegar, oil, salt, pepper, pepper flakes and coriander. Toss and serve.

ARUGULA, AVOCADO AND FENNEL SALAD

Steps:

• Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
• Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

YELLOW GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Steps:

• Prepare dressing by combining ingredients in a non-reactive bowl. Season with salt and pepper and set aside to marinate.
• Cut the grapefruit up into bite-size segments and remove seeds. In a bowl, gently toss the arugula and romaine lettuce together.
• After cutting up the avocado, drizzle the slices with orange or lemon juice to halt browning.
• On individual salad plates, divide the greens.
• Arrange the grapefruit segments, avocado and fennel slices equally among each salad plate.
• Lightly drizzle each serving with salad dressing. Garnish with a little bit of freshly ground black pepper.
• Serve the remaining salad dressing on the side.

ARUGULA, AVOCADO, AND FENNEL SALAD

Steps:

• Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
• Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.

INSALATA DI FINOCCHI E AVOCADO (FENNEL AND AVOCADO SALAD)

Steps:

• Mix fennel and avocado together in a bowl. Stir in oil, nutmeg, and salt; mix until well combined.

FENNEL AND AVOCADO SALAD (INSALATA DI FINOCCHI E AVOCADO)

Steps:

• Mix fennel and avocado together in a bowl.
• Stir in oil, nutmeg, and salt. Mix until well combined.