Frisco Salad

1 small navel orange (about 6 oz)

1 small McIntosh apple (about ¼ lb) cored and diced

¼ avocado (2 oz) pared and diced

1 T freshly squeezed lemon juice

2 cups shredded lettuce leaves

½ cup chopped fennel

2 T freshly squeezed lime juice

1 T chopped fresh mint

2 t olive oil

1/8 t salt

Dash pepper

Over small bowl to catch juice, remove skin and membranes from orange; reserve juice. Dice orange and set aside. In medium mixing bowl combine apple, avocado, and lemon juice, tossing to coat; add diced orange, lettuce and fennel and set aside.

Add remaining ingredients to reserved orange juice, stirring well to combine. Pour dressing over salad and toss well to coat. Transfer to serving bowl and serve immediately.

 2 servings