Avocado Salad with Orange and Fennel

from Cook’s Illustrated Magazine 

submitted by Jeanne Milligan 

preparation time: 40 minutes 

serves 6 

 

1 large shallot, sliced thin 

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 thinly sliced, cored fennel bulb 

1 teaspoon finely grated zest from 1 orange 

3 oranges, peeled, quartered and cut into ¼ inch pieces 

⅓ cup slivered almonds 

¼ cup chopped parsley 

¼ cup sliced green olives 

 

Place shallot slices in 2 cups of ice water and let stand for 30 minutes. Drain and pat dry with paper towels. 

 

In a non-reactive bowl, whisk vinegar, paprika, mayonnaise, ¼ teaspoon salt, and the orange zest until mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in oil. (dressing should appear homogenous, glossy, and slightly thickened without pools of oil on the surface.) 

 

Gently toss avocado pieces, 2 tablespoons dressing and ½ teaspoon salt in bowl. Transfer avocados to large platter or individual plates. 

 

Toss shallot, slivered almonds, cut up oranges, sliced fennel bulb, parsley and green olives with remaining dressing. Spoon over avocados. 

 

You can serve the avocado bits with their dressing on the plate separately from the oranges, shallot, fennel and almonds that had been tossed with the remaining dressing.