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Arugula, Fennel, and Tangelo Salad
Recipes
Arugula, Fennel, and Tangelo Salad
6 servings
15 minutes total

Ingredients

  • 2 medium tangelos, for slices/juice
  • 1 lemon, for juice
  • 1 fennel bulb
  • 1 small red onion
  • 1 Hass avocado
  • 0.5 oz fresh mint
  • 1 small fresh jalapeño
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup olive oil
  • 1 (4 oz) bag arugula

Steps

    1. Peel and slice 1 tangelo; juice lemon (1 tablespoon) and remaining tangelo (2 tablespoons). Slice onion and fennel thinly, reserving ¼ cup fennel fronds. Halve avocado, discard pit, scoop out flesh, and slice thinly Chop mint coarsely (¼ cup). Chop jalapeño finely, discarding membranes and seeds if desired.
    2. Whisk tangelo juice, lemon juice, garlic, salt, pepper, and jalapeños until combined; add oil, whisking continuously until blended.
    3. Place fennel, arugula, and mint in salad bowl; add one-half dressing and toss to coat. Top salad with tangelo slices, onions, avocado slices, and reserved fennel fronds. Drizzle with remaining half dressing; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 170, Total Fat 14g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 180mg, Total Carb 10g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 4%, Potassium 8%