Orange, Fennel, and Avocado Salad

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Vinegar

  Distilled

  1 ½ tbsp or 22g

• Oranges

  Raw, navels

  1 fruit (2-7/8" dia) or 140g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. PREPARATION: Cut off and discard fennel stalks.
2. Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
3. Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.

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