INGREDIENTS
1 bulb of fennel
3 oranges
4 fresh sprigs of mint
1 ripe avocado
1 fresh poblano chili
½ lb crabmeat, from sustainable sources
2 tablespoons extra virgin olive oil
2 tablespoons orange juice
METHOD
Trim the fennel, then thinly slice (mandolin if you have one) and place in a bowl of iced water.
Peel and slice oranges, then arrange on a platter.
Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Finely dice the chili.
Stir together in a bowl.
Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.