Scaled Servings: 12 Originally: 12
For the Salad
- 3 orange
- 1 grapefruit
- 2 tangelo
- 1 fennel bulb, sliced thin
- 1/2 red onion, thin
- 1 avocado, sliced into bite sized chunks
- 2 sprigs fresh mint, leaves roughly chopped
For the Dressing
- 1/2 cup light olive oil, Olive Destination
- 1/3 cup vinegar, Olive Destination Honeybell Orange
- 1/4 cup sugar
- 1 shallot, chopped, fine
- 1 tablespoon poppyseed
Directions
Combine all dressing ingredients and whisk to blend.
Remove all the rinds from the citrus and cut into bite size pieces (allow to partially drain in a colander if needed). Layer half of the fennel, avocado and red onion on a platter or shallow bowl. Add half of the citrus on top. Layer the other half of the fennel, avocado and red onion. Top with the remainder of the citrus and toss with dressing. Add chopped mint and a few fennel top greens to garnish.