Serves 4
2 fennel bulbs, thinly sliced, 2 Tbs. leafy tops reserved
2 oranges, peeled and segmented
2 grapefruit, peeled and segmented
1/4 cup parsley, chopped
1/4 cup mint, chopped
2 Tbs. olive oil
1/4 cup toasted hazelnuts, chopped
Sea salt and black pepper, to taste
1 avocado, peeled and sliced
In a large shallow bowl, toss together fennel, citrus, olive oil, salt, pepper, and herbs. Top with toasted hazelnuts, reserved fennel fronds, and avocado slices to serve.
