Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
1 1/2 tablespoons white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 navel orange
1 fennel bulb (sometimes called anise; 3/4 lb), stalks cut off and discarded
1 firm-ripe California avocado
Preparation
Step 1
Whisk together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add oil, whisking until combined well.
Step 2
Cut peel, including all white pith, from orange. Halve orange lengthwise, then cut crosswise into thin slices. Halve fennel bulb lengthwise, then cut crosswise into very thin slices. Halve, pit, and peel avocado, then cut into 1/2-inch pieces. Toss orange, fennel, and avocado with dressing to combine.
