Recipe information
Yield
4 servings
Ingredients
Vinaigrette
1
/2 cup (scant) fresh clementine juice (from about 3 clementines)
2
tablespoons fresh Meyer lemon juice (from about 1 lemon)
2
teaspoons finely grated clementine peel
Pinch of sugar
3
tablespoons extra-virgin olive oil
Salad
2
medium clementines
1
fennel bulb, trimmed, quartered vertically, cored, sliced paper-thin (2 1/3 to 2 1/2 cups)
1
avocado, halved, pitted, peeled, diced
1
/4 cup fresh mint leaves, sliced
1
cup (packed) baby arugula
1
tablespoon extra-virgin olive oil, plus additional for drizzling
special equipment
Mandolin or V-slicer
Need to make a substitution?
Preparation
Vinaigrette
Step 1
Combine clementine juice, lemon juice, clementine peel, and sugar in medium bowl. Slowly whisk in olive oil. Season to taste with salt and coarsely ground black pepper.
Salad
Step 2
Peel clementines, separate into segments, and place in medium bowl. Add fennel, avocado, and mint. Toss with enough vinaigrette to coat. Season fennel mixture to taste with salt and coarsely ground black pepper.
Step 3
Toss arugula with 1 tablespoon olive oil in another medium bowl. Season to taste with salt and coarsely ground black pepper.
Step 4
Arrange fennel mixture on serving platter, top with arugula, and drizzle with additional olive oil. Season to taste with coarsely ground black pepper.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 260.0 %Calories from Fat 74.7 Fat (g) 21.6 Saturated Fat (g) 3.0 Cholesterol (mg) 0 Carbohydrates (g) 17.4 Dietary Fiber (g) 5.9 Total Sugars (g) 7.7 Net Carbs (g) 11.5 Protein (g) 2.2