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.