Half of a fennel bulb, core removed and discarded, thinly sliced
1 avocado, sliced into 1-inch chunks
1/3 cup Kalamata olives, pits removed, cut in half
1 tablespoon white wine vinegar
1 tablespoon fresh-squeezed orange juice
3 1/2 tablespoons olive oil
Salt and freshly ground black pepper
- To prepare the oranges, slice the top and bottom off of each one. Rotate the orange and slice off the entire peel. Turn on its side and slice into peel-less rounds.
- In a large bowl, gently toss the orange rounds with the fennel, avocado, and olives.
- In a small jar, combine the vinegar, orange juice, oil, salt, and pepper. Shake well to combine. Taste and adjust seasonings to your liking.
- Pour the vinaigrette over the vegetable mixture. Toss gently to combine. Enjoy immediately.