Avocado Salad with Orange and Fennel
By America's Test KitchenPublished on July 16, 2012
Time
35 minutes, plus 30 minutes soaking
Yield
Serves 6
Ingredients
1 large shallot, sliced thin3 oranges 3 tablespoons sherry vinegar ½ teaspoon hot paprika ½ teaspoon mayonnaise Salt 3 tablespoons extra-virgin olive oil 3 avocados, halved, pitted, and cut into ¾-inch pieces1 fennel bulb, stalks discarded, bulb halved, cored, and sliced very thin⅓ cup slivered almonds, toasted¼ cup chopped fresh parsley ¼ cup sliced green olives
Before You Begin
Black olives, like kalamatas, can be substituted for the green olives.
Instructions
- Place shallot in 2 cups ice water and let stand for 30 minutes. Drain and pat dry with paper towel.
- Remove 1 teaspoon finely grated zest from 1 orange. Cut thin slice from tops and bottoms of oranges. Stand oranges on ends and slice away rinds and white pith. Quarter peeled oranges lengthwise, then cut crosswise into ¼-inch pieces.
- Whisk vinegar, paprika, mayonnaise, orange zest, and ¼ teaspoon salt in nonreactive bowl until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil. (Dressing should appear homogeneous, glossy, and slightly thickened, without any pools of oil on surface.)
- Gently toss avocados, 2 tablespoons dressing, and ½ teaspoon salt in bowl. Transfer avocados to large platter or individual plates.
- Toss shallot, orange pieces, fennel, almonds, parsley, and olives with remaining dressing. Spoon orange mixture over avocados. Serve immediately.
Time
35 minutes, plus 30 minutes soakingYield
Serves 6Ingredients
1 large shallot, sliced thin
3 oranges
3 tablespoons sherry vinegar
½ teaspoon hot paprika
½ teaspoon mayonnaise
Salt
3 tablespoons extra-virgin olive oil
3 avocados, halved, pitted, and cut into ¾-inch pieces
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced very thin
⅓ cup slivered almonds, toasted
¼ cup chopped fresh parsley
¼ cup sliced green olives
Ingredients
1 large shallot, sliced thin
3 oranges
3 tablespoons sherry vinegar
½ teaspoon hot paprika
½ teaspoon mayonnaise
Salt
3 tablespoons extra-virgin olive oil
3 avocados, halved, pitted, and cut into ¾-inch pieces
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced very thin
⅓ cup slivered almonds, toasted
¼ cup chopped fresh parsley
¼ cup sliced green olives
Ingredients
1 large shallot, sliced thin
3 oranges
3 tablespoons sherry vinegar
½ teaspoon hot paprika
½ teaspoon mayonnaise
Salt
3 tablespoons extra-virgin olive oil
3 avocados, halved, pitted, and cut into ¾-inch pieces
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced very thin
⅓ cup slivered almonds, toasted
¼ cup chopped fresh parsley
¼ cup sliced green olives
Why This Recipe Works
Buttery avocados demand an acidic dressing to cut their richness. We were able to emulsify a highly acidic vinaigrette with a bit of mayonnaise to ensure cling. To add textural contrast, we steered clear of leafy greens and relied on crunchier vegetables and juicy fruits. Arranging the dressed avocado chunks below the other ingredients maximized visual appeal by preventing the avocado from turning the salad murky.
Before You Begin
Black olives, like kalamatas, can be substituted for the green olives.
Instructions
- Place shallot in 2 cups ice water and let stand for 30 minutes. Drain and pat dry with paper towel.
- Remove 1 teaspoon finely grated zest from 1 orange. Cut thin slice from tops and bottoms of oranges. Stand oranges on ends and slice away rinds and white pith. Quarter peeled oranges lengthwise, then cut crosswise into ¼-inch pieces.
- Whisk vinegar, paprika, mayonnaise, orange zest, and ¼ teaspoon salt in nonreactive bowl until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil. (Dressing should appear homogeneous, glossy, and slightly thickened, without any pools of oil on surface.)
- Gently toss avocados, 2 tablespoons dressing, and ½ teaspoon salt in bowl. Transfer avocados to large platter or individual plates.
- Toss shallot, orange pieces, fennel, almonds, parsley, and olives with remaining dressing. Spoon orange mixture over avocados. Serve immediately.
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