The sweetness of the orange and the richness of the avocado contrast with the crunch of the fennel and the slight bitterness of the radicchio. I think that pumpkin or poppy seeds would have been a nice addition too.
For the dressing, I combined 2 tablespoons fresh orange juice, 1 tablespoon lime juice, 1 tablespoon champagne vinegar, and 1 teaspoon flax oil...I know...the dressing sounded a lot fancier in the title. If you can't stomach the flax oil, any oil you like would work of course. Although it seems to be on the tart side, the orange I used was really sweet, so it balanced out pretty well.
I hope everyone's having a good weekend.
Ciao for now :)
.JPG)
Posts
That salad looks really lovely. I love the composition and the color variation. If only I had fresh fennel in the house I would be making this tonight. :)
ReplyDeleteAlicia
Thanks Alicia,
ReplyDeleteI was refreshing and crunchy...I think poppy seeds would have been good with it too.
Rose,
ReplyDeleteI imagine that poppy seeds would have been great on this salad. We love poppy seeds though, so I may be biased. ;)
Ali
Me too; I love their crunchy poppiness...
ReplyDeleteSuper gourmet combination. Something I would order in a fine restaurant, but would never attempt at home.
ReplyDeleteThis looks absolutely delicious. I definitely have to make it soon.
ReplyDeleteHi SV,
ReplyDeleteThanks for commenting, it probably sounds a lot fancier than it is. I'm sure you'd put it together just fine.
Thanks Brigid,
ReplyDeleteLet me know how you like it.
The salad is beautifully composed and the dressing sounds delicious. I really want to like fennel but can only eat it baked when it loses its licorice flavor.
ReplyDeleteI love radicchio! This is a great avocado salad -Avocados from Mexico has named you blogger of the week -visit www.avocadofiesta.com and click on the Blogger of the Week button on the left -it'll direct you right to your recipe until next Monday. Thanks for the great combination!
ReplyDeleteThanks Avodisiac,
ReplyDeleteI checked out your site; lots of great information.
Thanks for stopping by my blog.
Andrea,
ReplyDeleteThanks for your kind comment...I think that thinly sliced jicama or something similar would also work and give it the crunchiness of the raw fennel w/o the licorice flavor.