Fennel, avocado, and clementine salad with arugula and mint

Indulge in the refreshing flavors of fennel, creamy avocado, and sweet clementines featuring peppery arugula and fresh mint in this vibrant salad.

Ingredients:

• /2 cup (scant) fresh clementine juice (from about 3 clementines)
• tablespoons fresh Meyer lemon juice (from about 1 lemon)
• teaspoons finely grated clementine peel
• Pinch of sugar
• tablespoons extra-virgin olive oil
• medium clementines
• fennel bulb, trimmed, quartered vertically, cored, sliced paper-thin (2 1/3 to 2 1/2 cups)
• avocado, halved, pitted, peeled, diced
• /4 cup fresh mint leaves, sliced
• cup (packed) baby arugula
• tablespoon extra-virgin olive oil, plus additional for drizzling
• Mandolin or V-slicer

Instructions:

1. Mix together the juice of clementines, lemon juice, grated clementine zest, and sugar in a medium-sized bowl. Gradually stir in olive oil. Add salt and coarsely crushed black pepper to your liking.
2. Peel the clementines, separate them into segments, and place them in a medium-sized bowl. Add sliced fennel, diced avocado, and chopped mint. Mix everything gently with sufficient vinaigrette to cover. Season this fennel mixture with salt and coarsely crushed black pepper according to your taste.
3. Combine arugula with a tablespoon of olive oil in another medium-sized bowl. Season with salt and coarsely crushed black pepper to your liking.
4. Place the fennel mixture on a serving platter, top it with arugula, and drizzle some extra olive oil on top. Season with coarsely crushed black pepper to your taste.

Summary:

• Calories: 1075 kcal
• Fat: 85 g
• Protein: 11 g
• Carbs: 85 g
• Potassium: 2750 mg
• Magnesium: 153 mg