Al Fresco, Alfresco, Dinner for two, Lighter New Year

Fennel, crab & orange salad

Ingredients

• 1 bulb of fennel
• 2 oranges
• 2 fresh sprigs of mint
• 1 ripe avocado
• ½ a fresh green chilli
• 100 g white crabmeat, from sustainable sources
• 2 tablespoons extra virgin olive oil

Method

1. Trim the fennel, then thinly slice on a mandolin and place in a bowl of iced water.
2. Peel and slice 1½ oranges, then arrange on a platter.
3. Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Dice the chilli.
4. Arrange on the platter with the fennel and crabmeat.
5. Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.

http://www.jamieoliver.com/recipes/seafood-recipes/fennel-crab-orange-salad/