Usuba
Orange with Avocado and Fennel
Fresh salad with citrus notes and creamy avocado texture. Thin slices of fennel add a light piquancy, while pine nuts provide a satisfying crunch. A simple and elegant dish for a light lunch or dinner.
- Total
- 15 min
- Standard serving
- 236.5 g
1
Ingredients
Total 8
Instructions
- 1
Step 1
Slice the fennel into thin strips. Arrange on a plate, drizzle with lemon juice and season with salt.
Cut the avocado in half, remove the skin and slice into pieces approximately 0.5 cm thick. Drizzle with lemon juice and add salt.
Peel the orange, cut it in half and slice into wedges.
- 2
Step 2
Place salad leaves on the bottom of the plate, then add fennel, avocado, and orange.
Carefully mix, sprinkle with black pepper and pine nuts.
If desired, decorate with strips of fresh carrots or red pepper.
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