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Fennel, Avocado, and Orange Salad

Mary Ann Esposito

Serves 4 to 6

Ingredients

2 oranges, 1 peeled and cut into thin rounds; the other juiced1 small fennel bulb, washed; cut in half then into thin slices
1 avocado, cut in half, pit removed, skin removed and flesh cut into 1/4 inch thick slices and sprinkled with fresh lemon juice
1 cucumber, peeled and thinly sliced
2 tablespoons Filippo Berio extra virgin olive oil
1 tablespoon honey
1 tablespoon minced parsley
Salt to taste

Directions

Combine the orange slices, fennel, avocado and cucumber in a salad bowl.

In a small bowl whisk together the orange juice, olive oil, honey and parsley.

Pour over salad ingredients and combine carefully. Add salt to taste.

Serve immediately.

This recipe is featured on show 2203 – Healthy Eating – Cibo per la Salute.

item recipe is featured in Episode 2203 of Season 22.

Want More Recipes? See My Latest Book:

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Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

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A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Emily A. Sudhop

May 20, 2012 at 3:30pm | Permalink

I need your wonderful recipe that was on your show on white asparagas on 5/19 for the sauce, the base of which as soft boiled eggs, olive oil, etc. I cannot remember the ingredients. Can you tell me where I can find. Thanks tons.

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Ingredients

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

Comments

Emily A. Sudhop

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