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Dairy
Medium
6 Servings
Allergens 
10 Minutes
Diets
This salad recipe is en vogue right now in the Kafra household. I have served it in numerous occasions with much success. I like to accompany it with a salty smoked fish such as lox or sable.
6 large romaine lettuce leaves, cut into thin strips across the spine
2 ripe avocados, cut into wedges
3 oranges (I like the flavor of Cara Cara)
1/2 a fennel bulb
candied cashews or grated, toasted coconut, for garnish
2 tablespoons plain yogurt
3/4 cup oil, such as Manischewitz Grapeseed Oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3 tablespoons Gefen Honey
1 tablespoon + 1 teaspoon freshly squeezed lemon juice or Tuscanini Lemon Juice
3 tablespoons orange juice
1 teaspoon salt
Blend dressing ingredients together with an immersion blender until smooth and creamy. Set aside.
Soak the avocado wedges in a bowl of apple juice to prevent them from browning until ready to use, up to two hours.
Cut the skin and pith away from the oranges, and cut between the membranes to release the flesh in wedges. Cut the fennel bulb crosswise and use a peeler to shave it into thin flakes.
Plate the salad on individual plates: Arrange a small mound of romaine leaves in the center of each plate. Top with two to three avocado wedges, a few orange wedges, and a sprinkling of fennel and cashews or coconut. Add dressing right before serving.
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