This is one of my favorite salads to make during citrus season. The sweetness of winter oranges blends perfectly with the soft texture of fonio and the warm crunch of toasted hazelnuts. This summery addition to your dinner is a great pairing with any hearty winter soup, stew, or braised meat.
I prefer to use blood oranges for this salad, not just for their color but they taste incredible when in season, and can be hard to find otherwise. To mix it up, navel oranges, pink grapefruit, clementines, or tangelos are all great substitutes.
20 Min Prep
5 Min Cook
4 Servings
by: Yolele
Ingredients
- ¼ cup dry Yolélé Fonio, cooked according to packaging and cooled
- 1 cup unshelled hazelnuts
- 4 oranges
- 1 ripe avocado, roughly scooped
- 6 baby radishes, quartered
- 1 tablespoon olive oil
- ½ lemon, juiced
- salt + freshly ground black pepper
Preparation
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Step 1
Preheat the oven to 350°F. Scatter hazelnuts on a baking sheet and bake for 15 minutes.
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Step 2
While the hazelnuts bake, peel your oranges and slice them into ½ inch thick wheels. Cut away any extra pith.
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Step 3
While still hot, wrap nuts in a kitchen towel and let steam for 1 minute. Massage nuts in towel to remove loose skin and gently crush with the back of a spoon.
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Step 4
Assemble all ingredients in a medium bowl and drizzle with olive oil, lemon, salt + pepper.
In this Recipe...
Fonio
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
