Name: Citrus Fennel & Avocado Salad with String Cheese
Total time: 40 min
Yield: 6
Ingredients: 2 fennel bulbs, stemmed and trimmed; 1 tbsp. olive oil; 10 oz. spring mix baby greens; 2 avocados, peeled, pitted and thinly sliced; 2 mandarin oranges, peeled and sliced; 1 ruby grapefruit, peeled and sliced; 1 stick Full Circle string cheese, pulled apart; 3 hard boiled eggs, peeled and halved; 1/3 cup toasted sliced almonds; 1/4 cup fresh mint leaves; 2 tbsp. lemon juice (for dressing); 1 garlic clove, minced (for dressing); 1/2 tsp. Full Circle Dijon mustard (for dressing); 1/4 cup olive oil (for dressing)

This Citrus Fennel & Avocado Salad with String Cheese recipe is light, refreshing and loaded with healthy ingredients.

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Ingredients

2 fennel bulbs, stemmed and trimmed
1 tbsp. olive oil
10 oz. spring mix baby greens
2 avocados, peeled, pitted and thinly sliced
2 mandarin oranges, peeled and sliced
1 ruby grapefruit, peeled and sliced
1 stick Full Circle string cheese, pulled apart
3 hard boiled eggs, peeled and halved
1/3 cup toasted sliced almonds
1/4 cup fresh mint leaves
2 tbsp. lemon juice (for dressing)
1 garlic clove, minced (for dressing)
1/2 tsp. Full Circle Dijon mustard (for dressing)
1/4 cup olive oil (for dressing)

Instructions

Preheat oven to 400 degrees. Slice fennel bulbs into thin wedges. In a medium bowl toss fennel with olive oil. Evenly arrange the fennel on a baking sheet lined with foil; season with salt and pepper if desired. Roast for 25–30 minutes or until tender and browned. Set aside.
Prepare the dressing in a small bowl. Add the garlic, lemon juice and mustard; whisk to combine. Slowly whisk in the olive oil, season with salt and pepper, if desired, and set aside.
Place the greens onto a platter and top with the fennel and remaining ingredients. Drizzle with the dressing; serve immediately.