Citrus, Fennel & Castelvetrano Olive Salad

Recipe Description:

Citrus, Fennel, and Castelvetrano Olive Salad

This Citrus, Fennel, and Castelvetrano Olive Salad is packed full of vibrant flavors and textures and is super simple yet so satisfying. Juicy blood oranges, creamy avocado, and crisp fennel slices all mixed together with buttery lettuce and zesty meyer lemon dressing. Topped off with my favorite olive, castelvetrano olives. It's great for a light lunch or bringing it to a potluck or dinner party!

This salad brings be back to the Italian countryside. The salt olives, crunchy fennel and lettuce, juicy citrus and the creamy avocado. Its so simple, but the best combo and I cant wait for you to try it out!

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Prep Time:10

Cook Time:0

Total Time:15

Course: Sides/ Salads

Keyword: refined sugar free, vegan

Servings:

Ingredients

1 head butter lettuce, leaves torn and separated
1 head little gem lettuce, leaves separated
2 tablespoons extra virgin olive oil
Juice of 1 meyer or regular lemon
Salt and freshly cracked black pepper, to taste
5-10 fresh chives, sliced into 1/2 in pieces
1 large blood orange, peeled and sliced into rounds
1 ripe avocado, cut in half and sliced
1 fennel bulb, cut in half through the root and thinly sliced (I use a mandoline to get them super thin)
1 cup Castelvetrano olives, pitted and halved
Optional: Freshly grated Parmesan cheese

Instructions

Directions
Step 1
In a large bowl, add the butter and little gem lettuce with lemon juice, olive oil, salt, pepper, and chopped chives. Toss gently to coat.
Step 2
Add the sliced fennel, blood orange rounds, and halved Castelvetrano olives to the bowl.
Step 3
Toss again gently to combine all ingredients and evenly distribute the dressing.
Step 4
Transfer the salad to a serving platter or individual plates and top with avocado, more chives and fresh grated parmesan cheese, if desired.
Step 5
Enjoy your new favorite Citrus, Fennel & Castelvetrano Olive Salad!

Notes

Always season your lettuce and salads with salt and pepper!
Place the lettuces in a bowl and dress with olive oil, lemon, season with salt and pepper and and chives before adding the toppings to ensure all the lettuce gets coated.
If you eat cheese, add shaved or grated parmesan cheese at the end!

Hello! I'm Mckenzi.

Citrus, Fennel & Castelvetrano Olive Salad