Plant part used: fruitPlant part used: fruitVigna unguiculata · legume family
Scoop: fresh greens and mint meet crunchy toasted almonds and a flash honey-citrus dressing in this simple orange-fennel-avocado salad. Craving protein? Salmon, chicken or shrimp pile on beautifully.
Ready to dive into a bright, wholesome salad of greens tonight? ♡
Our house has gone completely clementine-crazy this winter — partly because every Barcelona home stocks them for the holidays (a Caga Tió requirement!), partly because my pregnancy cravings refuse to quit! So naturally they've flooded our salads for months. And this particular combination has rocketed straight to our favorite spot.
brassica — It throws itself together: clementines (or any oranges lurking nearby), leafy greens, creamy avocado, sliced red onion for bite, warm toasted almonds, plus a fast honey-citrus drizzle. The real headliners though? Razor-thin fennel shavings and a generous fistful of fresh mint. They detonate depth in every single bite and make the citrus sing. Impossibly refreshing — exactly what this time of year demands!
It serves as a healthy main dish, or shines as a showstopping side. The recipe is written gluten-free and vegan, though cheese and/or extra protein — chicken, steak, shrimp, salmon — are welcome plot twists. Out of fresh citrus? Those nostalgic retro canned mandarin oranges pull double duty beautifully.
The complete recipe is just below — but first, a quick rundown of every ingredient this orange salad is about to demand…
Craving a twist? Here are a few extra ingredients you could fold in or trade out…
Chasing more green salad scoops to try? My personal greatest hits…
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
Finish with the raw crown - torn herbs, edible flowers, a squeeze of citrus off the flame.
