Food & Cooking Recipes Salad Recipes Fennel, Avocado, and Satsuma Salad Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on February 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Total Time: 5 mins Servings: 2 A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity so all that's need to finish the dish is a drizzle of good extra-virgin olive oil. Ingredients ½ small fennel bulb, thinly sliced 1 mandarin orange, such as satsuma, tangerine, or clementine, peeled and segmented ½ avocado, peeled, pitted, and thinly sliced Extra-virgin olive oi, for serving Flaky sea salt and freshly ground pepper, for serving Directions Arrange fennel, mandarin segments, and avocado on a plate. Drizzle with oil and sprinkle with salt and pepper. Cook's Notes Feel free to scale this recipe up to serve more people. Rate it Print