Cut the fennel stalk off the bulb and cut the bulb in half
With the flat side of the bulb facing down, finely chop the fennel to create long, thin strips. Alternatively, you can use a mandolin or food processor. You want delicate fennel ribbons!
Cut the top and bottom of your citrus and carefully cut off the peel with a knife
Slice the peeled orange on the longside. You can also “segment” the orange for cute variety
Peel and slice the avocado. I opted for long thin strips, but cubes are great!
In a small bowl, mix the fennel and mixed greens with olive oil and balsamic vinegar
Plate the veggie mix first, followed by citrus and avocado
Garnish with pine nuts for an added crunch
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