Serve this refreshing salad as a main course lunch or with rotisserie chicken for dinner. Its chock full of vitamins and flavor. Fennel (anise) has a mild licorice flavor - if you're not fond of it you can substitue celery for some or all of the fennel.
1 medium bulb fennel, white part only, cored and sliced thinly (about 2 cups)
1/2 cup orange juice
1 orange, peeled and divided into segments
1 cup raspberries, washed
2 ripe avocados
4 Tbsp roasted almonds
5 oz baby lettuce mix
Bottled or homemade raspberry vinegrette
Slice the fennel as thin as you can with a mandolin or sharp knife. Place in a bowl and pour the orange juice over it. Toss to coat the fennel with the citrus.
Cut the avocados in half, peel and pit. To peel each half easily slip a soup spoon under the skin and scoop the avocado out. Cut into slices and then half again crosswise. Add avocado and raspberries to fennel in bowl and gently toss to distribute juice.
Peel and divide orange into segments. Cut each segment in half and add to avocado/fennel mixture. Toss again and arrange over salad greens on four plates. Sprinkle a tablespoon of almonds onto each salad or serve the almonds on the side. Delicious served with a mild raspberry viniagrette.