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Avocado Toast Salad with Fennel, Blood Orange, and Lemon Dill Vinaigrette

A gloriously flavorful Avocado Toast Salad with slivers of fennel, fresh blood orange, and a zippy lemon dill vinaigrette, whips up in minutes with the help of the OXO Salad Spinner, and is a surefire hit for any season! With a simple avocado toast recipe, this salad is tossed together before being lightly dressed, ready to be enjoyed for a simple lunch, or alongside dinner!
Course Appetizer, Salad, Salads, Side Dish
Keyword blood orange salad, fennel salad, salad with blood oranges, salad with fennel
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 395kcal
Author Karly

Ingredients

Salad

  • 6 1/2" slices french baguette
  • 2 tablespoons California Olive Ranch extra virgin olive oil
  • kosher salt, to taste
  • fresh cracked pepper to taste
  • 1/2 small avocado sliced thin
  • 4 cups mixed greens
  • 1 cup fennel sliced thin
  • 1 cup cucumber sliced thin
  • 1 small blood orange peeled and sliced
  • 1/2 cup feta
  • 1/4 cup sunflower seeds
  • 1/4 cup toasted walnuts

Dressing

  • 1/4 cup California Olive Ranch extra virgin olive oil
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dijon mustard
  • 1 garlic clove minced
  • 1/4 teaspoons fresh dill chopped
  • kosher salt to taste
  • fresh cracked pepper to taste

Instructions

  • Preheat oven to 350 degrees. Add the baguette slices on a cookie sheet and brush with the California Olive Ranch extra virgin olive oil. Sprinkle with salt and pepper and bake until golden and crisp, around 5-7 minutes. Let cool for a minute, then top with sliced avocado. Cut avocado toasts into small bites.
  • Add the fresh greens to the OXO Salad Spinner and wash thoroughly. Turn the cleaned greens out into a large bowl, then add the fennel, cucumber, blood orange and avocado toast bites. Top with the feta, sunflower seeds, and walnuts.
  • In the OXO Salad Dressing Shaker, add all the dressing ingredients. Shake vigorously to combine, then drizzle over the salad. Divide the salad between four plates and enjoy!