1 blood orange

1 fennel bulb

1 avocado

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.


Blood Orange, Avocado, and Shaved Fennel Salad


Blood Orange, Avocado, and Shaved Fennel Salad