Citrus, Avocado and Fennel Salad
3 tablespoons OLIVE & VINE Meyer Lemon or Blood Orange olive oil
juice of 1 lemon
1 tablespoon fresh mint, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper, or to taste
6 cups arugula
2 oranges, peeled and chopped
2 blood oranges, peeled and chopped
1 ruby-red grapefruit, peeled and chopped
1 bulb fennel, quartered and thinly sliced (fronds reserved, optional)
2 avocados, halved, pitted and thinly sliced
In a small bowl, whisk the olive oil with the lemon juice, mint, parsley, salt and pepper to combine.
Place the arugula in a large bowl, add the dressing and toss to coat evenly. Divide the arugula among plates. Top each salad with ¼ cup of each kind of citrus and about ¼ cup fennel. Top with 4 or 5 avocado slices. Sprinkle with a little more salt and pepper if desired. Serve immediately.
Serves 6 salad portions or 4 main course servings.
Adapted from Pure Wow.