Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 2 Oranges
- 1 Fennel Bulb, Sliced Thinly
- 4 cups Fresh Baby Spinach
- 1 Avocado, Sliced
- 1 Tablespoon White Wine Vinegar
- 3 Tablespoons Olive Oil
- Salt And Pepper
Preparation Instructions
With a small paring knife, carve off orange peel from top and sides of oranges. Insert knife in between membranes and carve out orange segments; add to a large bowl. Squeeze remaining juice from whats left of the orange membranes into a small bowl.
Chop off the top of the fennel bulb. Cut bulb in half and thinly slice. Throw slices to a strainer and rinse under cool water. Add to bowl with the oranges.
Add spinach to the large bowl along with sliced avocado.
To make the dressing: To the small bowl of squeezed orange juice, add vinegar, oil, salt and pepper. Mix together and pour over salad.
Toss salad, making sure dressing is incorporated. Then serve in 2 bowls.
