Citrus Fennel Salad in the Pressure Cooker
This vibrant citrus fennel salad brings together sweet oranges, crisp fennel, creamy avocado and a light honey vinaigrette — all lightly steamed in the pressure cooker for a refreshing texture and flavor profile.
Equipment
- 1 Pressure Cooker with steam function
Ingredients
Salad Ingredients
- 3 navel oranges peeled and pith removed
- 3 cara cara oranges peeled and cut into wedges
- 2 minneola oranges peeled and thinly sliced
- 3 mandarin oranges peeled and segmented
- 1 blood orange peeled
- 0.5 fennel bulb thinly sliced
- 1 avocado peeled, pitted and sliced
- 0.5 shallot peeled and thinly sliced
- ⅓ cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- kosher salt to taste
- freshly ground black pepper to taste
- 0.25 cup mint leaves
- fennel fronds reserved for garnish
Instructions
Instructions
- Peel all the citrus fruits and remove the white pith. Slice into rounds or segments and arrange on a plate.
- Thinly slice the fennel bulb and shallot. Set aside.
- Layer citrus slices in pressure cooker insert pot. Add fennel and shallot on top, then carefully place avocado slices.
- In a small bowl, whisk olive oil with champagne vinegar and honey until emulsified. Drizzle over the salad.
- Seal pressure cooker and cook on steam setting for 2–3 minutes.
- Quick release pressure immediately to preserve texture of avocado and fennel.
- Sprinkle with kosher salt, pepper, and garnish with reserved fennel fronds and mint leaves.
- Serve immediately and enjoy fresh!
Notes
Store leftovers in an airtight container and consume within a day. For best freshness, keep components separate and mix before serving.