Avocado Salad with Orange and Fennel

Serves 6


  • 1 large shallot sliced thin
  • 3 oranges
  • 3 tablespoons of sherry vinegar
  • 1 garlic clove, minced
  • 0/5 teaspoon mayonnaise
  • 0.5 teaspoon of paprika
  • salt and pepper
  • 3 tablespoons of olive oil
  • 3 avocados cut into 0.5cm pieces (chunks?)
  • 1 fennel bulb halved, cored and sliced thin
  • 0.5 cup slivered almonds, toasted
  • 0.25 cup fresh parsley
  • 0.25 cup green olives, sliced


Place the shallot in 2 cups iced water and let stand for 30 mins; pat dry/

grate 1 teaspoon orange zest from the oranges, cut away peel and pith, quarter and then slice cross ways into 0.5cm thick slices.


One comment

  1. Pretty good but was not as amazing as a I had hoped (not as good as the fennel,l peach and serrano ham salad for example; the Spanish orange salad did more with less). Didn’t add the almonds although this would have helped. Probably could have done with some more dressing and more orange and fennel (I only used half the bulb)


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