Ingredients:
- 1 1/2 tablespoons Bellucci Organic 100% Italian Extra Virgin Olive Oil
- 1 fennel bulb, thinly shaved
- 1/2 avocado, diced
- 1 orange, peeled and segmented
- 1/4 cup roughly chopped kalamata olives
- Flake salt
- Pepper
Cooking Instructions:
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Add the fennel to a serving platter then scatter the avocado over the fennel. Add the orange segments then squeeze the remaining orange pulp over the salad so the juice falls over the fennel and avocado. Finish with the olives then drizzle the Bellucci extra virgin olive oil over the top. Add flake salt and freshly ground pepper to taste. Serve immediately.
