Avocado, Blood Orange & Fennel Salad

Could you hear me squeal all the way to your house on  Saturday? That would be when I saw the blood oranges had arrived at Sprouts.  I just love their color. Of course I had to wander around the produce department after that, looking for something to make with them. The avocados looked amazing, and that sealed the deal. 

This is a delicate salad, with very subtle flavor.  Make sure your avocado is absolutely prime.  

This is rich and smooth with the lovely anise crunch of the fennel. I liked it best after it had sat for about an hour, to let that nice heat from the jalapeno really soak in.  We have some left, and I am on my way to the store to get some shrimp to grill and serve with rest. Dang I wish I’d thought of that first.

And, here’s a cheat on how to peel the oranges.
Ingredients
1 small bulb fennel, sliced in ¼” crescents
1 avocado, in ½ ” dice
3 blood oranges, peeled and sliced in ¼” crescents
1 tangelo, peeled and sliced in to ¼” crescents
¼ cup red onion, in ¼” crescents
1 Tbsp. jalapeño, in wafer-thin crescents
¼ c. minced italian parsley
Drizzle olive oil
Drizzle sherry or rice vinegar
S&P
Instructions
Assemble.
Chill for an hour.
Eat!
Notes
Would be amazeballs with some fat gulf white shrimp, grilled over mesquite. Served with a blood orange mimosa, of course….