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: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 11
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 5
- Protein: 2
- Cholesterol: 0