|Servings||Prep Time||Cook Time|
|4||10 mins||0 mins|
|1.||Wash the fennel well and dry it. Remove the top part from the bulb, cut the bulb in half, then slice thinly. Put into a medium bowl.|
|2.||Peel the avocado, cut it in half, then chop into approximately half-inch cubes, then add them to the bowl with the fennel.|
|3.||Peel the orange, removing all of the white pith, then separate it into individual wedges. Add the wedges to the bowl.|
|4.||In a ramekin, whisk the olive oil, vinegar, salt and pepper together until they're well-blended. Drizzle over the salad and toss gently. Serve or chill for later.|
|5.||Note: white wine can be used instead of cider vinegar.|
There are 140 calories in 1 serving of Orange, Fennel & Avocado Salad.
Calorie split: 65% fat, 30% carbs, 5% protein.
|Serving Size||1 serving|