Orange, Fennel & Avocado Salad
A simple and delicious salad.
1/4 tsp salt
1 tbsp extra virgin olive oil
1 bulb fennel
1 dash pepper
1 tsp cider vinegar
1 <span class="measurestring" title="large (3-1/16" dia)">large</span> orange
Wash the fennel well and dry it. Remove the top part from the bulb, cut the bulb in half, then slice thinly. Put into a medium bowl.
Peel the avocado, cut it in half, then chop into approximately half-inch cubes, then add them to the bowl with the fennel.
Peel the orange, removing all of the white pith, then separate it into individual wedges. Add the wedges to the bowl.
In a ramekin, whisk the olive oil, vinegar, salt and pepper together until they're well-blended. Drizzle over the salad and toss gently. Serve or chill for later.
Note: white wine can be used instead of cider vinegar.
in 1 serving of Orange, Fennel & Avocado Salad.
, 30% carbs, 5% protein.
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