Salad with Fennel, Sorrel, Avocado and Trout
Rinse and spin dry, and pluck the sorrel. Rinse and quarter the fennel, separating out and finely slicing the hard stalks. Mix the fennel and sorrel in a bowl. Rinse the lemon in hot water, dry and peel off about half of the rind.
Cut the peeled rind into thin strips, then add them to the salad. Squeeze the lemon into a bowl. Halve and cube the avocados, then mix with 2 tablespoons of lemon juice.
For the dressing: Mix the remaining lemon juice with the orange juice, apple cider vinegar, olive oil and sugar. Season with salt and pepper. Arrange the salad, topping it off first with the avocado cubes, then with the dressing. Pull the trout fillets into pieces and add to the salad.