avocado Archives - Pamela Salzman

Step 1

In a glass jar with a tight-fitting lid, combine dressing ingredients, shake until emulsified and set aside.

Step 2

Halve the fennel bulb and remove the core. As thinly as possible, slice the fennel lengthwise. Use a mandolin, extra-thin blade on your food processor, vegetable peeler or a knife. Place fennel in a large bowl.

Step 3

With a sharp knife, remove the peel and pith from the blood oranges and segment the slices. See my blogpost “How to Segment Citrus” for a visual.*

Step 4

Arrange the fennel across a big platter and toss with enough dressing to moisten lightly.

Step 5

Tuck the citrus segments and avocado slices into the fennel and scatter the cheese. Drizzle remaining dressing or only as much as is needed.

Step 6

Garnish with fennel fronds, if desired. Sprinkle with flaky sea salt.