Citrus, Fennel and Avocado Salad

Ingredients

• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 1 tablespoon chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 6 cups arugula
• 2 oranges, peeled and chopped
• 2 blood oranges, peeled and chopped
• 1 ruby-red grapefruit, peeled and chopped
• 1 bulb fennel, quartered and thinly sliced (fronds reserved, optional)
• 2 avocados, halved, pitted and thinly sliced