Preparation:
Slice the tops and bottoms off two oranges to expose the flesh. Using a paring knife, cut off the remaining peel and pith. Now cut out with a sharp cartel knife wedges between the pith.
Remove the pit from the date and cut into strips.
Peel the avocado and cut into slices.
Cut the fennel into long thin strips.
Wash the watercress.
Dressing:
Grate the lemon and squeeze the remaining orange and lemon.
Mix with 2 tablespoons of olive oil and season with salt and pepper.
