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This salad is perfect when you are craving something light, tangy, and bright. I love using Cara Cara oranges for this when they are in season, but any orange will do!
First, make your vinaigrette. In a small mixing bowl, place the shallots and vinegar. Let macerate for 15 minutes. Add the citrus juice, olive oil, zest, dijon mustard, sea salt, and black pepper. Whisk to combine. Taste and add more sea salt as necessary.
In a small mixing bowl, place the fennel, dill, and mint. Start adding some vinaigrette. Toss to coat. Taste. Add more vinaigrette, sea salt, and/or black pepper to taste.
This salad is about layering. In the individual bowls, place a layer of little gem lettuce on the bottom of each bowl. Start adding some of the dressed fennel mixture, orange segments, and avocado. Continue layering until all the ingredients are used up. Sprinkle each bowl with fennel fronds, a little sea salt and some black pepper.
Add some crumbled feta to each bowl if using. Finish with a drizzle of the citrus vinaigrette over each bowl.