Study Finds A New, Super Healthy Reason To Eat Avocados

Citrus Fennel and Avocado Salad

  • An assortment of citrus, totaling about 2½ to 3 pounds
  • I used:
  • 3 navel oranges
  • 3 cara cara oranges
  • 2 minneola oranges
  • 3 mandarin oranges
  • 1 blood orange
  • ½ fennel bulb, very thinly sliced
  • 1 avocado, peeled, pitted and sliced
  • ½ shallot, peeled and very thinly sliced
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • kosher salt and freshly cracked black pepper
  • ¼ cup mint leaves
  • Reserved fennel fronds
  1. Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.
  2. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.
  3. Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.

Green Goddess Egg Salad- makes 4 large sandwiches

  • 8 large eggs – hard boiled, peeled, cooled.
  • 1/2 cup mayo
  • 2 small stalks celery, finely chopped
  • 2 green onions, white and green parts, finely chopped
  • 1/2 cup chopped mix of any of the following herbs- Italian parsley, dill, tarragon, basil, cilantro
  • 1-2 teaspoon Dijon mustard
  • 1- 2 tablespoon capers
  • 1 teaspoon lemon zest
  • 1 avocado (dice half, slice half)
  • 2 cups micro greens or sprouts
  • sliced radishes, optional
  • sliced tomatoes, optional
  • Kosher salt and freshly ground pepper
  • Bread, or bruschetta
In a medium bowl, mix the mayonnaise, celery, green onions, fresh herbs, capers, zest, and mustard. Peel the eggs and chop finely. Add eggs to the mayonnaise mixture and gently fold in. Add the diced avocado, gently fold in. Season with salt and pepper to taste.
To Assemble: For appetizers, just a spoonful place on toasted bruschetta (or endive) and top with a few micro greens or fresh herbs.
For a salad, lay a bed of mixed greens and sprouts, and drizzle with olive oil and lemon juice, salt, and pepper. Top with a cup of egg salad, arranging tomatoes, radishes, and avocado all around.
For sandwiches, spread bread with mayo (and mustard if you like). Layer sliced tomatoes, avocado or radishes (or all). Top with a generous amount of egg salad, and a mound of sprouts. Either serve open faced or top with second slice of bread. Cut in half diagonally. Enjoy!!

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