Fennel Citrus & Avocado Salad


I see you peeking through my window, Spring! And I’m not even creeped out, actually, I like it. I like it a lot. Peep away, babe. Since you gave me sunshine I thought I’d return the favor so I made you something special today. This Fennel Citrus and Avocado Salad. Come hither!

1 Fennel bulb, sliced thin, preferably using a mandolin, reserving the fronds for garnish
1 Naval orange, peeled, sliced into thin crosswise 
1 Naval orange peeled, segmented
1/2 Red onion, thinly sliced, preferably using a mandolin
1/2 Avocado, thinly sliced
1 Fresno pepper, thinly sliced

For the dressing
1/4 C grapeseed oil
1 Tbl fresh lemon juice
1 Tbl honey
1 tsp red pepper flakes
S+P to taste

Using a mandolin, slice fennel and onion and separate the connected pieces. Place in a bowl. Remove the peels from the oranges, making sure to remove as much of the pith as possible. Segment 1 orange and slice the other crosswise for a variation in shapes on the plate. Halve the avocado, remove the skin, slice into thin half moons. Thinly slice the Fresno pepper. Remove the seeds for less spice or keep the seeds for more heat (I prefer the heat, especially with the acid in this dish!) Let the oranges and avocado hang out on the cutting board while you prepare the dressing

In a bowl whisk all dressing ingredients together. Pour over fennel, onion and peppers and toss with your hands, reserving 2 Tbl dressing for finishing. Let this group marinate for about 5 minutes

Lastly, lay the dressed fennel, onion and pepper combo on your serving platter, top with oranges and avocado. Finish with remaining dressing, S+P and garnish with fennel fronds. Serve cold and #MakeItBeautiful