Rainbow Citrus Salad
Rainbow Citrus Salad
Brie Thompson
4
20 minutes
0 minutes
This Rainbow Citrus Salad is sunshine on a plate. Sweet Cara Cara oranges, crunchy radicchio, fennel, and creamy avocado get a bright, tangy drizzle of Key Lime Infused Olive Oil, Mojito White Barrel Aged Balsamic, and Mojo Citrus Seasoning Salt. It is colorful, fresh, and perfect as a side or a light lunch.
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Ingredients
Dressing
- ⅓ cup Key Lime Infused Olive Oil
- ¼ cup Mojito White Barrel Aged Balsamic
- 1 tsp Mojo Citrus Seasoning Salt, freshly ground
Salad
- 3 Cara Cara Oranges
- 1 Head Radicchio
- 1 Bulb Fennel
- 1 Avocado
Directions
- Whisk together Key Lime Infused Olive Oil, Mojito White Barrel Aged Balsamic, and freshly ground Mojo Citrus Seasoning Salt in a small bowl. Set aside.
- Use a paring knife to remove the peels and white pith from the oranges. Cut between the membranes to release the segments (this is called “supreming”).
- Cut the radicchio in half, remove the core, and slice thinly lengthwise.
- Trim the top off the fennel, cut it in half, and slice thinly across.
- Cut the avocado into quarters, peel off the skin, and remove the pit. Slice the avocado thinly.
- Arrange the oranges, radicchio, fennel, and avocado on a platter. Drizzle with the dressing. Serve immediately.