Citrus Salad

4 oranges
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

  1. 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.
  2. In a large bowl, gently toss the orange rounds with the fennel, avocado, and olives.
  3. In a small jar, combine the vinegar, orange juice, oil, salt, and pepper. Shake well to combine. Taste and adjust seasonings to your liking.
  4. Pour the vinaigrette over the vegetable mixture. Toss gently to combine. Enjoy immediately.

Serves 4.

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