Fennel, Orange and Avocado Salad Recipe
Looking for the tastiest, freshest and best springtime salad? You've found it with this Fennel, Orange & Avocado Salad, a combination of peppery arugula, sweet oranges, crunchy fennel and creamy avocado, all topped with roasted pumpkin seeds and drizzled with a zesty honey lime dressing.
Bite Me Bit
"For me to enjoy a salad, I need the right dressing. Vodka is salad dressing, right?”
– Jarod Kintz
Roasted Pumpkin Seeds
1 cup raw pumpkin seeds
1 tbsp melted butter
1 tbsp brown sugar
Pinch ground cinnamon
Pinch kosher salt
Honey Lime Dressing
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp fresh lime juice
2 tsp Dijon mustard
½ tsp kosher salt
¼ tsp lime zest
¼ tsp freshly ground black pepper
6 cups baby arugula
3 oranges, peeled and sliced into segments
1 small fennel bulb, halved, cored and sliced into paper thin strips
1 large ripe avocado, pitted and sliced
1) Preheat oven to 300ºF. For the roasted pumpkin seeds, in a small bowl, toss pumpkin seeds, melted butter, brown sugar, cinnamon and salt together. Spread onto a parchment-lined baking sheet and place in oven for 18 minutes, stirring occasionally. Once seeds are golden, remove from oven and set aside.
2) For the dressing, whisk olive oil, apple cider vinegar, honey, lime juice, Dijon mustard, salt, lime zest and pepper. Set aside.
3) To assemble the salad, lay the arugula on a large serving platter. Top with orange slices, fennel and avocado. Drizzle generously with dressing and sprinkle pumpkin seeds over top.