Kale Fennel Avocado Citrus Salad copyright danabueno http://buenovida.com

 

Kale Fennel Avocado Citrus Salad – say that 3 times fast….

How was your weekend?? It was drippy wet here in central Illinois. On the heels of my clothes closet cleanse… I powered through 2 email accounts this weekend — operation email sweep. It feels like the only way to deal with these grey days.

Another way to deal with grey days or celebrate the sunshine is Kale Fennel Avocado Citrus Salad — creamy meets crunchy, throw in a little citrus, and it’s sunny delicious! This recipe is based on our Kale and Fennel Salad with Orange Vinaigrette (one of the first recipes we posted).

Our family finished the week with quick dinners together (I’m grateful for the time we did have) and it was a repeat for the weekend – grabbing time together when we could. I’m looking forward to some leisurely weekends ahead, but for now, this salad fits a quiet lunch or a quick dinner together perfectly.

Happy Monday friends! If you haven’t entered our Mother’s Day giveaway – click on over and do it now. We choose a winner at random Tuesday May 7th at noon!! Enter to win it for yourself or your mom!

The other news is that I’m writing gluten-free, vegan recipes for my dear friend Tammy (she and Bueno were Plastic Surgery residents together)! So I’m over on their website too.

Have a good one! xoxo, Dana

 

Kale Fennel Avocado Citrus Salad
Author: 
Recipe type: salad
Prep time: 
Total time: 
 
Ingredients
  • 1 bulb shaved fennel {I used a mandolin to shave fennel or quarter the bulb and thinly slice with a knife}
  • baby kale
  • frisee
  • sliced avocado
  • slices or sections of oranges
  • 3 Tablespoons olive oil
  • 2 Tablespoons freshly squeezed orange juice
  • 2 teaspoons champagne vinegar
  • 1 teaspoon maple syrup {more if you prefer a sweeter vinaigrette}
  • toasted almonds
  • salt and pepper to taste
Instructions
  1. Mix greens together with shaved / sliced fennel in a large bowl and toss.
  2. I add vinaigrette ingredients into a small Mason jar, screw the lid on tight and shake until mixed.
  3. Drizzle amount desired onto fennel, baby kale and frisee.
  4. Add sectioned oranges and sliced avocados as the last step – right before serving.
  5. Toss salad, add sliced or sectioned oranges and toasted almond - enjoy!
  6. Note: I usually have extra vinaigrette - refrigerate for another time.