Winter Citrus Salad with Olive Oil and Honey
Bright citrus pairs perfectly with peppery olive oil, sticky honey, and crunchy nuts and seeds. Serve as a starter or even as a refreshing dessert.
Earthy beets, creamy avocado, floral fennel and zesty citrus make a refreshing base to this salad. Topped with handfuls of herbs, a ginger-spiced dressing and crunchy seeds it'll be a go-to dish every winter.
Ingredients
For the dressing (makes extra)
- 1/2 inch fresh ginger, peeled and finely grated
- 1 garlic clove
- 1 lemon, zest and juice
- 1 tablespoon honey or sweetener of choice
- 1/3 cup extra-virgin olive oil
- Salt and black pepper to taste
For the Salad
- 1 fennel bulb, halved lengthwise and thinly sliced crosswise, reserve fronds
- 1 avocado, diced into bite-sized pieces
- 1/2 small red onion, thinly sliced, rinsed
- 1 cup cooked beets, diced into bite-sized pieces*
- 1 blood orange, peeled, sectioned into bite-sized pieces
- Handful of mint leaves
- Handful of flat parsley leaves
- Handful of reserved fennel fronds
- 2 tablespoons seeds (mix of sunflower, sesame, and pumpkin)
Instructions
Make the dressing
Add all ingredients to a medium mixing bowl and whisk to combine. Season to taste with salt and pepper.
Assemble the salad
On a large serving platter layer fennel, avocado, red onion, beets, herbs, blood orange, and then sprinkle with seeds.
Bring it all together
Drizzle salad with 1/4 cup of dressing. Serve alongside roast chicken or fish for dinner or as a base for a grilled chicken salad perfect for lunch.
*You can find pre-cooked beets in the refrigerated section of your local grocery or make your own. To make your own peel and place beet in pot, cover with water and bring to a boil. Reduce to a simmer for 45 minutes or until easily pierced with a fork. Drain, cool, and use as required.
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