Salad: United States – Cool Wave Citrus-Cucumber Fennel Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 25 min

Ingredients

1 large English cucumber, shaved into ribbons
1 small fennel bulb, cored and very thinly sliced
2 tbsp (8 g) chopped fennel fronds
1 ripe avocado, sliced
2 navel oranges, segmented
1 tbsp (15 ml) reserved orange juice
1 / 4 small red onion, very thinly sliced
1 / 3 cup (10 g) fresh mint leaves, torn
1 / 4 cup (30 g) toasted pepitas (pumpkin seeds)
3 tbsp (45 ml) fresh lime juice
1 tsp honey
1 / 2 tsp Dijon mustard
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp fine sea salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Place cucumber ribbons, sliced fennel, and red onion in a large bowl. Add a pinch of salt and toss gently.
In a small bowl, whisk lime juice, reserved orange juice, honey, Dijon, salt, and black pepper. Slowly whisk in olive oil until emulsified.
Pour half the dressing over the cucumber-fennel mixture and toss to lightly coat. Let sit 5 minutes to soften slightly.
Fold in orange segments, avocado, mint, and chopped fennel fronds. Add more dressing to taste and adjust seasoning.
Scatter toasted pepitas over the top just before serving and present immediately alongside the blackened tilapia.