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South Beach Fennel Salad

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South Beach Fennel Salad

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South Beach Fennel Salad

1 fennel bulb
1 T olive oil
Juice of 1 lime
Freshly ground black pepper
Sprinkle of sea salt
1 ruby red grapefruit
1 ripe Hass avocado
1 teaspoon chopped mint
2 T toasted pistachios, coarsely chopped

Slice the fennel bulb in half lengthwise, and then carve out small triangular base at the root.
Thinly slice crosswise into thin pieces, and place in a bowl. Toss with the sprinkle of salt, olive oil, lime juice, and freshly ground black pepper.
Cut the ends off of the grapefruit, and then slice off the skin with a sharp knife, including the outer membrane.
Working over a bowl, slice out the grapefruit sections with a small knife, using the membranes as a guide.
Slice the avocado in half, and remove the stone.
Slice into long, thin pieces.
Arrange the fennel on a rectangular platter, reserving the marinade in the bowl. Place the grapefruit pieces on top of the salad, followed by the thin strips of avocado. Garnish with the mint and the pistachios. Pour over the reserved fennel marinade and grapefruit juice.

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