A spiral of buttery avocado is topped with paper thin slices of fennel and flaky roast salmon, then drizzled in a blood orange vinaigrette.
I love serving this salad in the spring. It’s light enough for warm weather, thanks to crunchy slices of fennel and the brightness of freshly juiced blood orange. But it’s also quite substantial, with half an avocado and some roasted salmon, a perfect salad if the weather isn’t quite as warm as you might like.
Avocado, fennel and salmon salad with blood orange vinaigrette recipe
- 1 avocado
- 1/2 cup thinly sliced fennel bulb
- 4 ounces cooked salmon
- 1/4 cup roughly chopped fennel fronds
- 2 tablespoons freshly squeezed blood orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 blood orange wedge
- Slice the avocado in half and remove the pit. Carefully slice the meat of the avocado without slicing through the peel, about 8 slices per avocado half. Use a spoon to scoop the slices out of the peel, holding them together. Place the avocado half, face down on a salad plate, then fan the slices out into a spiral. Repeat on another plate for the second salad.
- Place half the fennel slices in the center of each avocado spiral.
- Use clean fingers to flake the salmon apart and toss with the fennel fronds. Place half of the salmon and fronds onto each salad.
- In a small bowl, whisk together the blood orange juice, apple cider vinegar, olive oil, salt and pepper. Drizzle the dressing over each salad and top the salads with a blood orange wedge (you can use a toothpick inserted into the wedge to help it stay).