Fennel and Orange Salad with Almond and Avocado Dressing

Our fennel and orange salad with a deliciously creamy almond and avocado dressing is a perfect addition for spring, catching the last of delicious seasonal oranges.

Watch our recipe video here:



Almond and avocado dressing:

  • 60ml Unsweetened Almond Breeze Almond Milk
  • ½ avocado, roughly chopped
  • 1 tbsp. Dijon mustard
  • 3 tbsp. vegan mayonnaise
  • 2 tbsp. extra virgin olive oil

For the salad:

  • 1 fennel bulb & fronds
  • 10 radishes
  • 3 spring onions
  • 2 celery sticks
  • 50g quinoa, ready cooked
  • 30g roasted almonds, roughly chopped
  • 2 handfuls of rocket
  • 1 orange
  • Juice of 1 orange


To make the almond and avocado dressing:

  1. Add the chopped avocado, mustard, mayonnaise, olive oil and Unsweetened Almond Breeze Almond Milk to a blender. Blend together until smooth and creamy. Pour into a jug and set to one side while you prepare the salad.

For the salad:

  1. Thinly slice the fennel, celery and radish. Finely slice the spring onion and cut the orange into slices.
  2. Add the fennel and celery to a bowl, mix and add the cooked quinoa. Pour over the orange juice and mix together.
  3. To serve, scatter the rocket onto a large plate; add the fennel, celery and quinoa mix. Add the radish, orange slices and drizzle with the almond and avocado dressing. Finish with some fennel fronds and roasted almonds.
Serves 4
Prep Time 15 minutes; 15-20 minutes cooking time