4 Servings 15 min Cook
1/2 Tsp Salt
1 Bulb Fennel
1/4 Tsp Pepper
1 Fruit, without skin and seed Avocados
1 1/2 Tbsp Vinegar
1 Fruit (2-7/8" dia) Oranges
1/4 Cup Olive Oil
PREPARATION: Cut off and discard fennel stalks.
Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
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.
