Ingredients
VGN, GF 
10 minutes 
2-4 - 1 blood orange
- 1 orange
- 1/2 small fennel bulb, plus a few leafy fronds
- 1/2 large ripe avocado
- 1 small shallot
- 2 tablespoons fresh dill fronds, roughly chopped
- 1/4 cup roasted salted cashews, half roughly chopped and half kept whole
- Extra virgin olive oil
- Flakey sea salt
- Freshly cracked black pepper
Method
- Slice the peel from the oranges, slice into rounds, and arrange onto a serving plate.
- Thinly slice the fennel bulb and add it to the serving plate.
- Remove some fronds from the fennel and sprinkle them over the sliced oranges and fennel on the serving plate.
- Slice the avocado and arrange the slices over the oranges and fennel.
- Peel and thinly slice the shallot, then arrange the slices over the salad.
- Scatter the chopped dill, additional fennel fronds, and the roasted cashews over the salad.
- Drizzle extra virgin olive oil evenly over the salad.
- Season with flakey sea salt and freshly cracked black pepper to taste.
NOTES
- Drizzle the extra virgin olive oil over the salad just before serving to prevent the ingredients from becoming soggy.
- Serve this salad as a light starter, a refreshing side dish, or pair it with grilled chicken or fish for a more substantial meal. It's best enjoyed immediately after assembling to preserve the freshness of the ingredients.
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