Vibrant Radicchio Salad with Citrus Vinaigrette Delight

A refreshing Radicchio Salad with Citrus Vinaigrette balances bold colors and flavors, perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizers

Cuisine: Mediterranean

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 Radicchio Substitution: Use arugula or mixed greens if radicchio is too bitter.
1 Fennel Prep Note: Halve and slice thinly; reserve fronds for garnish.
1 Navel Orange Substitution: Use mandarins or blood oranges for variation.
1 Blood Orange Substitution: Use additional navel oranges if unavailable.
1 Avocado Note: Ensure ripeness for easy dicing.

For the Dressing

1 cup Citrus Vinaigrette Note: Can use any preferred citrus juice for customization.

Equipment

mixing bowl
Cutting Board
knife
whisk

Method

Step‑by‑Step Instructions

Prepare the navel and blood oranges. Cut off the top and bottom, peel, and segment them, reserving juice.
Halve and slice the fennel thinly, then combine with the oranges in a large mixing bowl.
Rinse the radicchio leaves, chop into bite-sized pieces, and add to the bowl with fennel and oranges.
Slice the avocado in half, remove the pit, dice it, and gently fold into the salad mixture.
In a small bowl, whisk reserved orange juice with preferred citrus juice and olive oil, season to taste.
Drizzle the vinaigrette over the salad, gently toss until coated, and serve immediately.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 150mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 80mgCalcium: 50mgIron: 1mg

Notes

Prepare all ingredients in advance for a quicker assembly and enjoy the salad the same day for optimal freshness.

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