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

Ingredients

  • 2 medium tangelos
  • 1 lemon, for juice
  • 1 fennel bulb, thinly shaved (reserve fronds)
  • 1 small red onion, thinly sliced
  • 1 Hass avocado, sliced
  • ¼ cup fresh mint, coarsely chopped
  • 1 small fresh jalapeño, finely chopped
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 4 tablespoons olive oil
  • 1 (4-oz) bag arugula

Steps

    1. Peel and slice one tangelo; squeeze remaining tangelo for juice (2 tablespoons). Squeeze lemon for juice (1 tablespoon). Slice fennel (reserve ¼ cup fennel fronds) and onion. Peel, pit, and slice avocado. Chop mint and jalapeño (1 tablespoon), removing membrane and seeds if desired.
    2. Whisk tangelo juice, lemon juice, garlic, salt, pepper, and jalapeños until blended; add oil, whisking until incorporated. Toss one-half dressing with fennel, arugula, and mint until coated. Top salad with tangelo slices, avocado slices, and reserved fennel fronds. Drizzle with remaining-half dressing; serve.

Amount per ⅙ recipe serving: Calories 140, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 115mg, Total Carb 9g, Fiber 1g, Sugars 4g, Protein 1g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%