Citrus, Avocado & Shaved Fennel Salad

Serves: 2-4 | Prep time: 15 minutes | No cooking required

1. Ingredients

The Produce:

• Mixed Citrus: 3-4 large oranges (mix varieties for color, such as Navel, Cara Cara, and Blood Oranges), peeled and sliced into rounds.

• Avocado: 1 large ripe avocado, sliced into wedges or crescents.

• Fennel Bulb: 1/2 small fennel bulb, shaved paper-thin (use a mandoline if possible).

• Shallot: 1 small shallot, thinly sliced into rings.

• Fresh Herbs: A handful of fresh mint leaves and fennel fronds (the feathery green tops).

The Vinaigrette:

• Extra Virgin Olive Oil: 3 tablespoons.

• Lemon Juice or Champagne Vinegar: 1 tablespoon.

• Honey or Maple Syrup: 1 teaspoon (optional, to balance acidity).

• Sea Salt & Cracked Black Pepper: To taste.

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2. Instructions

Step 1: Prepare the Citrus

Cut the top and bottom off each orange. Stand the orange upright and use a sharp knife to carve away the peel and white pith, following the curve of the fruit. Slice the oranges crosswise into 1/2-cm thick rounds.

Step 2: Shave the Fennel

Cut the fennel bulb in half and remove the tough core. Slice the bulb as thinly as possible. If you want extra crunch, soak the shaved fennel in ice water for 5 minutes, then pat dry before serving.

Step 3: Make the Dressing

In a small jar or bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until emulsified.

Step 4: Plate the Salad

1. Base: Arrange the citrus rounds on a large platter, overlapping them slightly to create a colorful bed.

2. Layers: Tuck the shaved fennel and shallot rings in between and over the oranges.

3. Avocado: Add the avocado wedges on top (doing this last prevents them from browning or getting smashed).

4. Finish: Drizzle the vinaigrette generously over the entire plate.

5. Garnish: Scatter the fresh mint leaves and feathery fennel fronds over the top. Finish with an extra sprinkle of flaky sea salt and cracked black pepper as seen in the photo.

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3. Chef's Tips for Success

• The Contrast: The key to this salad is the visual contrast. Using Blood Oranges (the dark red ones) provides that stunning deep burgundy color seen in your image.

• Seasoning: Citrus and avocado both love salt. Don't be afraid to use a coarse sea salt to make the flavors pop.

• Serving: This salad is best served immediately. If you need to make it ahead, prep the citrus and fennel, but wait to slice the avocado and add the dressing until right before serving.