Prepare the Citrus:

• Start by peeling the oranges and grapefruit. Segment them by cutting between the membranes to release the flesh in segments (this will help keep the citrus juices intact).

Prepare the Fennel:

• Trim the fennel bulb and slice it very thinly (you can use a mandolin for even slices if available). If you find the fennel’s flavor too strong, you can soak the slices in cold water for a few minutes to mellow the taste.

Prepare the Avocado:

• Slice the avocado in half, remove the pit, and carefully peel off the skin. Cut the avocado into slices or cubes, depending on your preference.

Make the Dressing:

• In a small bowl, whisk together the olive oil, lemon juice, honey (if using), salt, pepper, and chili flakes for a slight kick. Taste and adjust the seasoning according to your liking.

Assemble the Salad:

• In a large bowl or platter, gently combine the citrus segments, fennel slices, and avocado. Drizzle the dressing over the top and toss carefully, making sure not to mash the avocado.

Garnish:

• Sprinkle some fresh mint leaves on top for an added touch of freshness.

Serve:

• Serve immediately as a refreshing side salad or light appetizer.