Peel and slice the oranges: Slice off the ends of the orange so it will sit upright on a flat surface. Cut from top to bottom and all around, removing the skin and the white pith. Once orange is peeled, cut in half and then thinly slice. Save peels to squeeze out any remaining juice over the salad.

Prepare the fennel: Cut off a thin slice from the bottom and the fronds from the top. Slice in half through the core. Lay flat and then thinly slice. You can save the fronds to sprinkle over the top of the salad.

Prepare the Onion: Cut in half, through the stem and discard papery skin. Slice as thin as possible.

Prepare the avocado: Halve and pit. Use a knife to score cubes. Set aside and use a large spoon to scoop flesh out when ready to prepare saladPr

Prepare Watercress: Wash well and spin dry. Discard any woody stems.

PLATE THE SALAD: Line the bottom of a platter or large bowl with watercress. Artfully arrange layers of all other ingredients. Sprinkle with S+P and squeeze out any juice that remains in the orange peels.