Average: 5 (1 vote)
Active time
Total time
6 servings
Serving Size
1/6 of recipe

1 teaspoon olive oil

3 tablespoons maple syrup

¼ cup Dijon mustard

2 tablespoons red wine vinegar

1 cup fennel, thinly sliced

1 red bell pepper, cored and thinly sliced

¼ red onion, thinly sliced

1 head of leafy lettuce, washed and torn into pieces

2 blood oranges, peeled and separated into segments

1 avocado, peeled and cubed

½ cup walnuts, chopped and toasted


1. First, make the dressing. In a small bowl, combine the olive oil, maple syrup, mustard, and vinegar. Whisk together until thoroughly combined. 

2. To assemble the salad, combine the fennel, red pepper, and onion slices in a large bowl. Pour over the dressing, and allow the vegetables to soak in the dressing for 30 minutes, tossing occasionally. 

3. In a large serving bowl or salad bowl, combine the lettuce, blood orange segments, and avocado. Remove the fennel, peppers, and onions from the dressing, and add them to the salad bowl with the lettuce. Drizzle the remaining dressing over the salad, sprinkle with the toasted walnuts, and serve immediately. 

Recipe and photo courtesy Meatless Monday 


Calories: 180
Total Fat: 11g
Saturated Fat: 1g
Sodium: 250mg
Carbohydrate: 18g
Fiber: 4g
Sugar: 12g (Added Sugar: 6g)
Protein: 3g

Yield: 6 servings

Serving Size: 1/6 of recipe

How'd it Taste?

Quick to construct, delicious salad, and absolutely pretty to look at while enjoying. This version varies slightly from the Mediterranean 4-week plan which I followed and includes canned beets, chickpeas, and feta. In other words, I would feel free to adjust the recipe based on the ingredients on hand.

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