Avocado Salad with Orange and Fennel

Avocado Salad with Orange and Fennel is a delightful and refreshing salad that combines the creaminess of avocados, the sweet tanginess of oranges, and the subtle licorice-like flavor of fennel. The vibrant colors and contrasting textures make this salad a feast for the eyes and a burst of flavors in every bite. The sherry vinegar dressing, with a touch of hot paprika, enhances the natural sweetness of the oranges and complements the richness of the avocados. Topped with toasted slivered almonds and sliced green olives, this salad offers a delightful medley of tastes that will brighten up your palate. Enjoy this delicious salad as a light and nutritious appetizer or a side dish to complement any meal.

SERVES 6

INGREDIENTS:

• 1 large shallot, sliced thin
• 3 oranges
• 3 tablespoons sherry vinegar
• 1 garlic clove, minced
• ½ teaspoon mayonnaise
• ½ teaspoon hot paprika
• Salt and pepper to taste
• 3 tablespoons extra-virgin olive oil
• 3 avocados, halved, pitted, and cut into ¾-inch pieces
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
• ⅓ cup slivered almonds, toasted
• ¼ cup chopped fresh parsley
• ¼ cup pitted green olives, sliced

INSTRUCTIONS:

1. Place the shallot in 2 cups of ice water and let it stand for 30 minutes. Drain and pat it dry.
2. Grate 1 teaspoon of orange zest from the oranges. Cut away the peel and pith from the oranges, then quarter them and slice crosswise into ¼-inch-thick pieces.
3. In a medium bowl, whisk together the orange zest, sherry vinegar, minced garlic, mayonnaise, hot paprika, and ¼ teaspoon of salt. While whisking constantly, drizzle in the extra-virgin olive oil.
4. In a separate bowl, gently toss the avocado pieces with 2 tablespoons of the dressing and ½ teaspoon of salt. Transfer the avocado to a platter.
5. Toss the soaked shallot, orange slices, fennel, toasted slivered almonds, and chopped parsley in the bowl with the remaining dressing.
6. Spoon the mixture of shallot, oranges, fennel, almonds, and parsley over the avocados on the platter.
7. Sprinkle the salad with sliced green olives and serve immediately.

TIPS:

• Choosing the Right Oranges: High-quality green olives work best in this salad. Opt for navel oranges, tangelos, or Cara Caras for their sweet and juicy flesh. Blood oranges can also be used, but you’ll need four of them as they are typically smaller.
• Preparing the Avocados: Halve, pit, and cut the avocados into ¾-inch pieces. Toss them gently with 2 tablespoons of the dressing and ½ teaspoon of salt to ensure they are evenly coated without becoming mushy.
• Soaking the Shallot: To mellow the sharpness of the shallot, place it in 2 cups of ice water and let it stand for 30 minutes. Drain and pat it dry before using it in the salad.
• Toasting the Almonds: For added flavor and crunch, toast the slivered almonds in a dry skillet over medium heat until they turn golden brown. Keep an eye on them to prevent burning.

Enjoy this Avocado Salad with Orange and Fennel as a delightful and vibrant addition to your menu. The combination of creamy avocados, juicy oranges, and crunchy almonds, complemented by the zesty sherry vinegar dressing, creates a harmonious and satisfying salad that will impress your guests and leave you craving for more.