Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.