Orange and avocado salad

Ingredients 10
Servings 6


  • 2
    bulbs fennel
  • 2
    ripe avocado pears
  • 3
  • 25
    fresh rocket leaves (use more if desired)
  • 20
    apple cider vinegar
  • 60
    extra virgin olive oil
  • 2
    mustard powder
  • 2
    brown sugar
  • salt and freshly ground black pepper to taste


Wash bulbs of fennel carefully and slice into rounds. Cut avocado in half, remove pip and skin and cut into thick slices. Remove zest from oranges with a zester or a fine grater and reserve. Peel oranges, using a sharp serrated knife, taking care to remove membrane as well. Segment or thinly slice oranges, reserving any juice to add to dressing. Arrange fennel on a flat platter or dish and add avocado and orange segments and garnish with rocket leaves. Mix together dressing ingredients and pour over salad just before serving. Sprinkle orange zest over salad. Serves 6.


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