Description
This grown-up citrus salad features a hint of brandy, complemented by the textures of snappy fennel and creamy avocado.
Ingredients
Scale
- 2 blood oranges, sliced
- 1 clementine, sliced
- 4 kumquats, halved
- 1/2 ripe avocado, sliced
- 1 small fennel bulb, sliced crosswise to about 1/8th inch
- Small bowl of brandy for dipping
- Spray bottle of grapeseed oil
- A pinch of cardamom
- A pinch of white pepper
- A pinch of sea salt
Instructions
- Slice the blood oranges and clementine, removing the rind.
- Slice the fennel bulb crosswise to about 1/8th inch thick.
- Halve the kumquats lengthwise.
- Dip each piece of citrus into a small bowl containing brandy, allowing excess to drip off.
- Arrange the citrus slices, fennel, and avocado on a serving platter.
- Lightly spray the salad with grapeseed oil.
- Sprinkle a pinch of cardamom, white pepper, and sea salt over the salad.
Notes
Feel free to substitute the citrus fruits with whatever is available. The salad can be prepared ahead of time but is best served fresh. Store any leftovers in an airtight container in the refrigerator for up to a day. The brandy adds a sophisticated touch, but you can omit it for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 11
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 5
- Protein: 2
- Cholesterol: 0