This recipe is adapted from Bi Rite Market’s Eat Good Food. The combination of crunchy fennel, sweet and tart blood orange is offset by the creaminess of the avocado. If you have access to dungeness crab, this salad reaches another level of delicious topped with crab.
1 medium fennel, sliced thinly (fronds removed and reserved for soup)
2 blood oranges, peeled and sliced crosswise
1 small shallot finely minced
fresh juice from 1/2 a lemon
2 tablespoons olive oil
salt and pepper to taste
In a small bowl, whisk together shallot, lemon juice, salt and pepper. In a large bowl, toss sliced fennel with dressing. Add avocado on top and salt lightly. Top with blood orange slices. Enjoy at room temperature.