This salad combination was truly surprising. The creamy avocado with sweet and sour citrus fruits paired nicely with the crisp texture and fresh taste of raw thin sliced fennel. The juice collected from the cutting of the fruit was blended with honey, lime juice, and a pinch of salt. The salad was immediately consumed. The only disappointment was that the dressing lacked enough thickness to adhere to the other components. A possible 20 minutes may have given the dressing more time to incorporate. For its second recreation a small amount of avocado will be pureed with the citrus juice and honey to add body to the dressing. In addition to the garnish of fennel fronds, some minced fronds will also be included in the avocado citrus dressing.
Recipe: Yields 4 servings
1/2 bulb fennel, trimmed cored and sliced thin (reserve some fronds for garnish)
1 orange, segments removed and course chopped
1/2 grapefruit, segments removed and course chopped
1 Chilean Hass avocado
1/2 T honey
1/2 T lime juice
tt. salt
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