Source: dLife

Avocado, orange, and fennel bulb salad with lemon juice.

Servings

4 medium blood oranges
1 tsp salt
3 Avocado, average, fresh (Hass)
2 fennel bulb
1 fresh lemon juice, per fruit
2 tbsp extra virgin olive oil

1 Slice 1/4 inch off the top and bottom of each orange. Remove the skin and separate into pieces. Cut the pieces into 1/4-inch chunks and sprinkle them with salt.
2 Cut the avocados in half and remove the pits. Use a spoon to scoop out the avocado, sprinkle with salt, then slice and spread avocado over and around the orange slices.
3 Remove the outer layers of the fennel and cut the bulbs into thick slices. Season them with salt and pour most of the lemon juice and olive oil over them. Then place the fennel on top of the orange and avocado pieces.
4 Pour the remaining olive oil and lemon juice over the entire salad.

Loaded with healthy, unsaturated fats.