Name: Fennel, Orange and Avocado Salad + Oil-cured Black Olives
Prep time: 10 min
Total time: 10 min
Yield: 4-6 servings
Ingredients: 1 fennel bulb, halved and cored; 2 oranges, such as satsuma or cara cara, peeled and segmented or sliced; 1 avocado, peeled, pitted and sliced; 1/3 cup oil-cured black olives, pitted; Juice of 1/2 a lemon; Extra virgin olive oil, about 2 tbsp; Flaky salt, such as Maldon; Freshly ground black pepper

Scale

Ingredients

1 fennel bulb, halved and cored
2 oranges, such as satsuma or cara cara, peeled and segmented or sliced
1 avocado, peeled, pitted and sliced
1/3 cup oil-cured black olives, pitted
Juice of 1/2 a lemon
Extra virgin olive oil, about 2 tbsp
Flaky salt, such as Maldon
Freshly ground black pepper

Instructions

Slice fennel very thinly using a mandolin or a sharp knife.
In a shallow serving bowl, arrange fennel, orange segments, avocado slices and olives. Drizzle with lemon juice and extra virgin olive oil. Sprinkle with flaky salt and pepper. Taste and adjust seasoning or dressing, if necessary. Enjoy!