Fennel Orange Salad with caramelized walnut | vegan Christmas starter
Prep time: 30 mins
Total time: 30 mins
  • 2 oranges
  • 1 blood orange
  • 2 fennel tubers
  • 1 ripe avocado
  • Red & brown pepper
  • For the walnuts:
  • 2 handfuls of walnuts
  • 4 tsp birch sugar, or other
  • 1 teaspoon cinnamon
  • For the dressing:
  • 1 orange
  • 2 tablespoons almond or oat drink
  • 2 tbsp vinegar
  • 1 tablespoon rice or agave syrup
  • 2 teaspoons mustard
  • Dill, fresh or dried
  • salt, pepper to taste
  1. For the salad
  2. Clean the fennel tubers. Keep the tender green, remove the stalk inside as desired. Cut the fennel into fine slices. Chop the fennel green. Peel the oranges and cut out the fillets. Save the juice for the dressing. Peel the avocado and cut into slices.
  3. For the dressing
  4. transfer all the ingredients for the dressing plus the saved orange juice in a blender and mix until creamy. Optional (lazy version), transfer everything in a jar and shake until combined.
  5. For the walnuts
  6. In a saucepan, melt the sugar. Add nuts and cinnamon and mix well with sugar until coated. Pour the caramelized nuts onto a paper towel and allow to cool slightly.
  7. Serve
  8. Arrange oranges, fennel, and avocado in a bowl, sprinkle with walnuts, fennel-green and if necessary further dill. Serve with the walnuts.
Recipe by Annelina Waller at https://annelinawaller.com/fennel-orange-salad-with-caramelized-walnuts-vegan-christmas-menu/