Rainbow Citrus Salad

INGREDIENTS:

• ⅓ cup Key Lime Infused Olive Oil

• ¼ cup Mojito White Barrel Aged Balsamic

• 1 tsp Mojo Citrus Seasoning Salt, freshly ground

• 1 TBSP Feta & Herb Dipper

• 3 Cara Cara Oranges

• 1 Head Radicchio

• 1 Bulb Fennel

• 1 Avocado

DIRECTIONS:

1. In a bowl, whisk together Key Lime Olive Oil, Mojito Balsamic, and freshly ground Mojo Citrus Seasoning Salt, dipper & a couple scrunches of pepper. Set aside.

2. To supreme the orange, use a paring knife to cut off the rind and pith off the outside of the orange. Cut between the segments of orange so there is no membrane on the fruit.

3. Cut radicchio in half and remove core, thinly slice radicchio lengthwise. Cut top off the fennel, and then cut in half and thinly slice crosswise.

4. Cut avocados into quarters, peel off skin, and remove pit. Cut avocado into thin slices.

5. Arrange the produce on a plate and drizzle with dressing. Enjoy!