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