Fennel, orange, date salad

Courtesy of Meg Goldsmith


  • Two bulbs of fennel sliced very thin
  • 8-10 dates pitted and sliced into chunks
  • 3-4 blood or regular oranges segmented and cut into bite-size pieces (save the juice)
  • 1 large avocado diced
  • 1/4 of Marcoona almonds chopped
  • Reserved orange juice
  • 4 Tablespoons EVOO or blood orange olive oil
  • 3 Tablespoons balsamic vinegar
  • Salt and pepper to taste


Arrange on salad plates: the fennel, topped with oranges, dates, avocado and almonds. Drizzle dressing over top.