Description
A refreshing Radicchio Salad with Citrus Vinaigrette balances bold colors and flavors, perfect for any occasion.
Ingredients
Scale
- 1 Radicchio (Substitution: Use arugula or mixed greens if radicchio is too bitter.)
- 1 Fennel (Prep Note: Halve and slice thinly; reserve fronds for garnish.)
- 1 Navel Orange (Substitution: Use mandarins or blood oranges for variation.)
- 1 Blood Orange (Substitution: Use additional navel oranges if unavailable.)
- 1 Avocado (Note: Ensure ripeness for easy dicing.)
- 1 cup Citrus Vinaigrette (Note: Can use any preferred citrus juice for customization.)
Instructions
- Prepare the navel and blood oranges. Cut off the top and bottom, peel, and segment them, reserving juice.
- Halve and slice the fennel thinly, then combine with the oranges in a large mixing bowl.
- Rinse the radicchio leaves, chop into bite-sized pieces, and add to the bowl with fennel and oranges.
- Slice the avocado in half, remove the pit, dice it, and gently fold into the salad mixture.
- In a small bowl, whisk reserved orange juice with preferred citrus juice and olive oil, season to taste.
- Drizzle the vinaigrette over the salad, gently toss until coated, and serve immediately.
Notes
- Ensure the avocado is ripe for easy dicing.
- Customize with preferred citrus juice for the vinaigrette.
- Use arugula or mixed greens if radicchio is too bitter.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg