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

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 395kcal

Author Karly Gomez

Ingredients

Salad

6 ½" slices french baguette
2 tablespoons California Olive Ranch extra virgin olive oil
kosher salt, to taste
fresh cracked pepper to taste
½ 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
½ cup feta
¼ cup sunflower seeds
¼ cup toasted walnuts

Dressing

¼ 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
¼ teaspoons fresh dill chopped
kosher salt to taste
fresh cracked pepper to taste

US Customary - Metric

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!

Nutrition