Avocado Salad with Orange and Fennel

Name: Avocado Salad with Orange and Fennel
Yield: Serves 6
Ingredients: 1 , large shallot, sliced thin; 3 , oranges; 3 tablespoons, sherry vinegar; 1/2 teaspoon, hot paprika; 1/2 teaspoon, mayonnaise; , Salt; 3 tablespoons, extra-virgin olive oil; 3 , avocados, halved, pitted, and cut into 3/4-inch pieces; 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced very thin; 1/3 cup slivered, almonds, toasted; 1/4 cup, chopped fresh parsley; 1/4 cup sliced, green olives

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Appears in Cook's Illustrated September/October 2012

Usually tossed into a pile of greens, mild-mannered avocado sinks to the bottom of the bowl like an afterthought. We wanted it in the limelight.

SERVES6

TIME35 minutes, plus 30 minutes soaking

WHY THIS RECIPE WORKS

Buttery avocados demand an acidic dressing to cut their richness. We were able to emulsify a highly acidic vinaigrette with a bit of mayonnaise to ensure cling. To add textural contrast, we steered clear of leafy greens and relied on crunch...

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