Avocado & Orange Salad with Fennel

1. 1
   prep · ~5 min

   Segment the oranges.

   1.Slice off the top and bottom of each orange to expose the flesh.

   2.Stand the orange upright and cut downward along the curve to remove peel and pith.

   3.Hold the peeled orange over a small bowl and cut between membranes to release segments.

   4.Squeeze the remaining membranes into the bowl to collect reserved juice for the dressing.

   TIPA serrated knife makes peeling citrus easier and gives cleaner segments.
2. 2
   prep · ~3 min

   Prepare the fennel and onion.

   1.Trim the fennel bulb, cut in half lengthwise, and remove the tough core.

   2.Slice each half crosswise into paper-thin shavings.

   3.Thinly slice the red onion into half-moon rings.

   TIPA mandoline gives you whisper-thin fennel slices that feel delicate in the mouth.
3. 3
   prep · ~2 min

   Dice the avocado.

   1.Halve each avocado, remove the pit, and score the flesh into chunks.

   2.Scoop out the chunks with a spoon, keeping them intact.

   TIPUse avocados that yield slightly to pressure — too soft and they'll turn mushy when tossed.
4. 4
   mix · ~1 min

   Make the dressing.

   1.To the small bowl with reserved orange juice, add lemon juice and olive oil.

   2.Add salt and black pepper, then whisk until emulsified.

   TIPWhisk vigorously for 20 seconds — a properly emulsified dressing coats the salad evenly.
5. 5
   assemble · ~2 min

   Assemble the salad.

   Arrange fennel slices and red onion on a serving platter. Distribute orange segments and avocado chunks over the top. Drizzle the dressing evenly, then scatter torn mint leaves over everything. Serve immediately.

   TIPAvocado soaks up the dressing fast — assemble just before serving for the freshest look.
6. 6
   serve

   Serve at room temperature.

   This salad is best enjoyed fresh at room temperature, not chilled, to keep the avocado creamy and the fennel crisp.

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