Shaved Fennel, Mint, Avocado, Orange and Pistachio Salad

This is less a recipe than a documentation of a delicious flavour combination I enjoyed for lunch and want to remember so I can make it again some time! Achingly simple but pretty enough to serve up to guests.

Shaved Fennel, Mint, Avocado, Orange and Pistachio Salad

Use as a side salad at a barbecue or bulk up as an everyday lunch with a few sardines or cold cooked meat (chicken works well) sitting proudly on top.

Shaved Fennel, Mint, Avocado, Orange and Pistachio Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 1 (increase accordingly)

Shaved Fennel, Mint, Avocado, Orange and Pistachio Salad with Sardines

Ingredients:
1/2 fennel bulb, finely sliced or use a mandolin, fronds reserved
1/2 ripe avocado, pitted, peeled and sliced
small bunch fresh mint leaves
1/4 cup (small fistful) raw unsalted pistachio nuts (toast them if preferred)
1 clementine (or other orange), peeled, segmented and membrane removed
Small bunch coriander leaves, roughly torn
juice of 1/2 lemon, divided
1 tsp raw honey (optional)
1 tsp EVOO
edible flowers (optional)

Instructions:
1. Toss shaved fennel in half the lemon juice to prevent discolouration.
2. Arrange fennel on plate, followed by avocado slices and orange segments.
3. Scatter over mint and coriander.
4. Whisk together remaining lemon juice, honey (if using) and EVOO. Drizzle over the salad.
5. Scatter pistachio nuts on top. Lay sardines or cold cooked meat on top.
6. Scatter over reserved fennel fronds and add edible flowers if using. Serve immediately.