Fennel, Orange & Avocado Salad

A sophisticated spring salad of shaved fennel, juicy orange, and creamy avocado. Vibrant, healthy, and bursting with contrasting flavours and textures.

Instructions

1. Prep the fennel: Remove tough outer layers and base. Shave as thinly as possible using a mandoline or sharp knife. Place in ice-cold water for 10 minutes to crisp up, then drain and pat dry. Reserve the fronds for garnish.
2. Segment the orange: Cut away peel and pith. Cut out the segments over a bowl, catching all the juice. Reserve the juice for the dressing.
3. Prep the avocado: Halve, stone, and peel. Slice into thin wedges. Toss immediately with lemon juice to prevent browning.
4. Make the dressing: Whisk together the lemon juice, reserved orange juice, a drizzle of olive oil, salt, and pepper.
5. Assemble: Layer the fennel, orange, and avocado on a large plate. Dress generously and garnish with fennel fronds.