There is so much you can do with fresh produce. And as you know, one of my favorite things to do is to make salads. And this salad?

It’s one of the lightest, freshest salad’s I’ve ever done.

It’s a huge favorite, a crowd pleaser, and all around perfect flavor combination.

Ingredients:

2 oranges

2 bulbs of fennel

1/2 avocado

2 Tbsp avocado oil

2 Tbsp champagne vinegar

2 tsp orange zest

1 tsp dijon mustard

pinch of salt

pinch of black pepper

fresh orange juice from prepared oranges

handful of fennel fronds

Directions:

To prepare oranges, zest peel to gather 2 tsps.

Peel oranges, squeezing peel over a large bowl to collect any juices. Supreme orange segments, by removing them from membranes. Squeeze leftover pith, membranes over the same large bowl to collect juice. Collect juice from both oranges.

To prepare fennel, cut of tops and bottoms, reserving fronds to use as edible garnish. Halve bulbs, and remove cores. Slice each fennel half into very thin half moons.

To prepare avocado, peel and remove pit. Chop avocado, and run under cold water to prevent browning.

In a mason jar or other sealable container add orange juice, avocado oil, zest, champagne vinegar, salt, pepper and dijon. Shake to combine.

Using the same bowl you collected orange juice in, add sliced fennel, orange supremes, and avocado pieces. Top with salad dressing. Using your hands, toss ingredients together until coated with dressing.

Remove produce from bowl to plate and top with fennel fronds.