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Fennel, Avocado, and Orange Salad

Serves 4 to 6


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.

Serve immediately.

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


  1. Emily A. Sudhop's avatar

    Emily A. Sudhop

    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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