Winter green salad with orange blossom dressing

By Clodagh McKenna
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A tart vegetarian delight!



For the salad:

  • 100 grams mixed green leaves
  • 100 grams kale, shredded
  • 1 avocado, peeled and thinly sliced
  • 1/2 fennel bulb, very thinly sliced
  • 20 grams pumpkin seeds
  • 200 milliliters orange blossom dressing (see recipe below)

For the orange blossom dressing:

  • 200 milliliters fresh orange juice
  • 300 milliliters extra-virgin olive oil
  • 50 milliliters orange blossom water
  • 5 teaspoons Dijon mustard
  • 5 teaspoons of honey
  • Sea salt and freshly ground black pepper


  1. Place the mixed leaves, kale, avocado and fennel in a serving bowl.
  2. Place all dressing ingredients in a bowl and whisk together. Check the taste and adjust the seasoning if necessary.
  3. Pour the dressing over the salad and toss. Sprinkle the pumpkin seeds on top.


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