Citrus Fennel Salad
“A Plate of Sunshine Perfect for Anytime of the Year!”
Ingredients:
2 fennel bulbs washed, with the ends cut off
Chopped ½ of fennel fronds
1 orange, Cara Cara preferred
2 blood oranges
½ cup of toasted hazelnuts
Juice of 1 lemon
2 tbs of olive oil
1 Large ripe avocado
1 pinch of Kosher salt
Instructions:
1. Using a paring knife, remove the orange peel and white pith, careful not remove the flesh.
2. Cut oranges into ½” slices crosswise and set aside.
3. Thinly slice the fennel crosswise.
4. Add fennel to a bowl and mix in the juice of 1 lemon and pinch of salt until evenly coated.
5. Arrange the fennel into a thin layer on a large serving platter.
6. Slice avocado into chunks.
7. Top with orange slices, toasted hazel nuts, avocado and chopped fennel fronds.
8. Drizzle with olive oil and serve.
