This salad with sliced oranges, avocado, shaved fennel, radish and spring onions is one of the most delicious I’ve eaten in a while. The flavours completely work together and there is enough texture from the fennel and radish to keep my desire for crunch satisfied. It’s sweet, juicy and perfect for winter or for summer.
It’s inspired by the famous and simple recipe by Katie Caldesi. Her salad consisting of only orange, avo and spring onion, and you can take a look at how she makes it her video here. I adore fennel and I wanted to add a little more crunch to the mix. Fennel and radish are also stunning together and I am eating a bunch a week these days, so those went in there too. The simple vinaigrette of olive oil, orange juice, salt & pepper is sublime and made me wonder why I don’t make more dressings with oranges instead of lemon. You literally squeeze out the juice from the skins you have cut off the oranges and add the oil.
The quantities are not that important here, so you can add as much avocado as you like. Avos are everything and they give this salad creamy texture and good structure.
This is the perfect salad to serve at a summer BBQ and it will go very well with chicken or fish.
For recipes – especially salads where there are so few ingredients and the dressing is so simple, it’s essential to opt for the best possible ingredients. I love to use a high-quality sea salt like Maldon and the very best extra virgin olive oil I have in my cupboard. I also prefer white pepper here as it’s softer and more floral than black.
Recipe (more or less) Serves 4–6
- 3 sweet oranges (seedless makes things easier)
- 3 ripe, but firm, avocados
- 3 spring onions, finely sliced on the diagonal (green and white parts)
- 1 medium – large fennel bulb finely shaved on a mandolin
- +- 6 – 8 radishes, finely sliced on a mandolin
- 5 Tbs best extra virgin olive oil
- a squeeze of lemon juice, to taste (optional)
- Good sea salt flakes and freshly ground white pepper
Carefully cut the peel and all the pith off the oranges and slice them into round discs. If they have seeds, remove these. Peel and cut the avocados into slices and or wedges.
Shave the fennel on a mandolin and slice the radishes very finely.
Squeeze out all the juice from the leftover orange peels and collect this in a bowl. Add the juice of half a lemon, the olive oil and salt and pepper and mix to emulsify *(I actually had enough orange juice so didn’t add the lemon juice, so you can decide)
On a large platter scatter the fennel across the bottom, Arrange the avo and orange slices and then scatter the spring onions and radish slices over the top.
Drizzle the dressing over just before you serve.
A few of my other favourite salad recipes:
Find me on Instagram