Place the mandarin slices generously on a flat plate.
Clean the fennel bulb, slice it thinly and add it to the plate.
Wash and quickly sauté the fennel fronds on high heat for a few seconds. Then, set them aside.
Clean the avocado, slice it and add it to the salad.
Wash and dry the purslane and spread it on top.
Finish off the salad with finely chopped fresh onions, the chosen nuts (pistachios or pumpkin seeds), olive oil, lemon zest, salt, pepper and the sautéed fennel fronds.
For a richer version of the salad, try crumbling some high-quality blue cheese on top. The combination of flavors is sublime!