Best 4 Fennel Avocado And Satsuma Salad Recipes

Indulge in a culinary journey with our tantalizing Fennel, Avocado, and Satsuma Salad, a vibrant blend of flavors and textures that will refresh your taste buds. This delightful salad combines the sweet crunch of crisp fennel, the creamy richness of ripe avocado, the juicy burst of satsumas, and the nutty flavor of toasted walnuts, all tossed in a tangy citrus vinaigrette.

Alongside this delightful salad, our recipe collection offers a diverse range of culinary creations to satisfy every palate. Embark on a culinary adventure with our savory Mushroom and Leek Galette, a rustic French pastry filled with earthy mushrooms, tender leeks, and a hint of creamy cheese. For those seeking a hearty and flavorful main course, our succulent Baked Cod with Lemon and Herbs captivates with its flaky fish, infused with a burst of lemon and aromatic herbs.

If your sweet tooth beckons, indulge in our delectable Orange Cardamom Pound Cake, a classic dessert elevated with the warmth of cardamom and the zesty brightness of oranges. And for a delightful treat that combines sweet and savory notes, try our unique Avocado Chocolate Mousse, a rich and creamy mousse made with ripe avocados, dark chocolate, and a touch of salt.

With each recipe carefully crafted to tantalize your taste buds, our collection provides a culinary journey that will leave you craving more. Prepare to relish the vibrant Fennel, Avocado, and Satsuma Salad while exploring the other culinary gems waiting to be discovered.

Let's cook with our recipes!

SHAVED FENNEL SALAD WITH AVOCADO & LEMON

Shaved Fennel Salad with Avocado & Lemon image

Adapted from Stacy Adimando's Piatti A few notes: A mandoline is not essential, but I find it very helpful for slicing the fennel thinly. I recently bought a new Benriner mandoline, and wow: what a difference. Highly recommend: $34.

Provided by Alexandra Stafford

Categories Salad

Time 25m

Number Of Ingredients 13

Ingredients

1 tablespoon dried currants
splash white balsamic vinegar
2 fennel bulbs, sliced thinly on a mandoline or with a knife
1/4 cup (or more) loosely packed fennel fronds
1/4 lb. asparagus, peeled with a peeler, see notes above or snap peas (100 g) snap peas, stemmed and sliced on the diagonal
1/2 small red onion, thinly sliced
1/4 - 1/2 cup finely chopped parsley
3 tablespoons fresh lemon juice, plus more to taste
2 tablespoons olive oil, plus more to taste
salt, I've been using Maldon sea salt
freshly cracked pepper to taste
1 avocado, thinly sliced
Parmigiano-Reggiano cheese or Pecorino Romano, shaved with a vegetable peeler

Steps:

Place the currants in a small bowl. Splash in some vinegar (maybe a teaspoon) and then cover with hot tap water - about a tablespoon. Set aside.
In a large bowl, combine the fennel, fronds, asparagus or snap peas, onion, and parsley. Season with a pinch of salt and pepper. Toss. Add the olive oil and fresh lemon juice and toss again. Taste. If it's too tart, add more olive oil by the tablespoon till it tastes right. If it needs more dressing, add more olive oil and lemon to taste. If it's not tart enough, add more lemon (or a splash of vinegar).
Drain the currants and add to the bowl. Add the avocado, and toss again. Shave in Parmigiano-Reggiano to taste. Toss. Taste. Adjust seasonings as necessary, and serve.

FENNEL, AVOCADO, AND SATSUMA SALAD

Fennel, Avocado, and Satsuma Salad image

A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity so all that's need to finish the dish is a drizzle of good extra-virgin olive oil.

Provided by Lauryn Tyrell

Categories Food & Cooking Salad Recipes

Time 5m

Number Of Ingredients 5

Ingredients

1/2 small fennel bulb, thinly sliced
1 mandarin orange, such as satsuma, tangerine, or clementine, peeled and segmented
1/2 avocado, peeled, pitted, and thinly sliced
Extra-virgin olive oi, for serving
Flaky sea salt and freshly ground pepper, for serving

Steps:

Arrange fennel, mandarin segments, and avocado on a plate. Drizzle with oil and sprinkle with salt and pepper.

MELON AND AVOCADO SALAD WITH FENNEL AND CHILE

Melon and Avocado Salad With Fennel and Chile image

This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad's balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.

Provided by Ali Slagle

Categories brunch, dinner, easy, lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 teaspoons fennel seeds
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated sugar
1 lemon, for zesting and juicing
1/2 medium cantaloupe or honeydew melon (about 2 1/2 pounds), seeds removed
2 ripe avocados
2 teaspoons extra-virgin olive oil, plus more as needed

Steps:

In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.

FENNEL AND AVOCADO SALAD

Fennel and Avocado Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 small bulbs fresh fennel
2 firm, ripe unblemished avocado
1/2 cup lemon juice
2 small red onions, about 1/2 pound
2 tomatoes, as red and ripe as possible, cored
6 tablespoons red-wine vinegar
3/4 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon hot dried red pepper flakes
4 teaspoons finely chopped fresh coriander, optional

Steps:

Trim off and discard stems of the fennel. Trim off and discard the outer tough skin. Cut the fennel into quarters. Cut the quarters crosswise into thin slices. There should be about 1 1/2 cups. Put in a mixing bowl.
Peel the avocados and cut them in half, removing and discarding the pits. Cut the halves lengthwise into quarters. Cut the wedges crosswise into 1/2-inch pieces. There should be about 4 cups. Add this to the bowl. Add lemon juice and toss to blend.
Cut the onions lengthwise in half. Cut each half crosswise into very thin slices. Break the slices into individual pieces. Add to the bowl.
Cut the tomatoes lengthwise in half. Cut each half into eight crosswise pieces. Add to the bowl.
Add the vinegar, oil, salt, pepper, pepper flakes and coriander. Toss and serve.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 33 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 624 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use ripe, flavorful ingredients. This will ensure that your salad is packed with flavor.
Don't be afraid to add some acidity. The citrus in the satsumas and the lemon juice in the dressing help to brighten up the salad and balance out the richness of the avocado.
Make sure to thinly slice the fennel. This will help it to soften slightly and become more palatable.
If you don't have satsumas, you can use another type of citrus fruit, such as oranges or grapefruit.
This salad is best served fresh, but it can be made ahead of time and stored in the refrigerator for up to a day.

Conclusion:

Fennel, avocado, and satsuma salad is a delicious and refreshing salad that is perfect for any occasion. It is packed with flavor and nutrients, and it is easy to make. So next time you are looking for a healthy and delicious salad, give this one a try!