1 blood orange
1 fennel bulb
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1 tablespoon fresh mint , minced
1/4 teaspoon sea salt
fennel fronds to garnish
1-Shave the fennel bulb into thin slices with your mandolin slicer.
2-Segment the blood orange. (Using a sharp knife, slice a little off the top and bottom. Using downward strokes, slice the skin away from the flesh and discard. Cut between the membranes to segment the orange.)
3-Halve and peel each avocado, and cut into cubes.
4-Whisk olive oil, lemon juice, minced mint and sea salt for dressing.
5-Genltly toss all ingredients and dressing together.
6-Garnish with fennel fronds.