Slice off the ends of each citrus- they should be able to stand. Take your knife and cut down along removing the skin and white pith from the outside. Just the fleshy, shiny fruit innards will be exposed.

Slice into rounds or half-moon fan shapes. Removing the seeds gently as you see them.

Cut the avocado in half, twist apart. One side will have the pit. Hold the avocado securely in your non-writing hand. Whack the pit with a large knife, twist and remove the pit. If you are nervous about whacking a knife towards your hand, you can sometimes squeeze the pit out by evenly applying pressure. This works best with ripe avocados.

Thinly slice into the flesh of the avocado and scoop out the slices.

Thinly slice the fennel bulb.

Shake in a jar or whisk together the dijon, orange juice, and olive oil. Season with a pinch of salt & pepper.

Arrange the salad greens on a plate and top with the citrus, avocado, fennel slices and sliced almonds. Drizzle on the dressing to taste.