Orange and Fennel Salad
- 5 Oranges.
- 2 Small Bulbs Fennel.
- 2 Ripe Avocados.
- 1 Small Red Onion.
- 8 oz. Watercress.
- 1/2 Teaspoon Coarse Sea Salt.
- 1/2 Teaspoon Freshly Ground Black Pepper.
Peel and Slice The Oranges: Slice off The Ends of The Orange So it Will Sit Upright on A Flat Surface. Cut From Top to Bottom and All Around, Removing The Skin and The White Pith. Once Orange is Peeled, Cut in Half and Then Thinly Slice. Save Peels to Squeeze Out Any Remaining Juice Over The Salad.
Cut Off A Fennel A Thin Slice From The Bottom and The Fronds From The Top. Slice in Half Through The Core. Lay Flat and Then Thinly Slice. You Can Save The Fronds to Sprinkle Over The Top of The Salad.
Cut an Onion in Half, Through The Stem and Discard Papery Skin. Slice as Thin as Possible.
Halve and Pit an Avocado. Use A Knife to Score Cubes. Set Aside and Use A large Spoon to Scoop Flesh Out When Ready to Prepare Salad.
Wash The Watercress Well and Spin Dry.