Roasted citrus salad

Roasted citrus salad

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

When you roast citrus fruits at a high temperature they caramelise, giving a lovely texture and depth of flavour to a salad.

Ingredients

Quantity Ingredient
1 orange, sliced into thin rounds
1 lemon, sliced into thin rounds
1 teaspoon lucy bee coconut oil, melted
1/2 small red onion, thinly sliced
1/2 fennel, shaved
a handful fronds, to serve
120g lamb’s lettuce
2 avocados, peeled and sliced
himalayan salt

Method

  1. Preheat the oven to 220°C.
  2. In a large mixing bowl, toss the orange and lemon slices with the melted coconut oil.
  3. Line a roasting tray with baking parchment and tip the citrus slices onto the tray. Spread out in a single layer and roast in the oven for 10–15 minutes, tossing occasionally, until caramelised. Leave to cool.
  4. Soak the red onion slices in iced water for a few minutes (to reduce their harshness), then drain and put into a mixing bowl. Add the cooled citrus slices, fennel shavings and lamb’s lettuce and toss everything together, along with a pinch of salt and the remaining melted coconut oil.
  5. Add the avocado and toss very gently again, to bring everything together, then transfer to a serving bowl. Scatter over the fennel fronds and serve.
Tags:
coconut oil
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again