California Avocado Sunshine Citrus Fennel Toast

1. Using a very sharp knife, remove the top and bottom of the navel orange. Stand the orange upright and remove the rind and pith, following the shape of the fruit. Once all pith is removed, turn the orange on its side and use a paring knife to slice wedges free from the membrane of the fruit. Repeat the same method for the grapefruit and set aside while you prepare the mousse.
2. In the bowl of a food processor, puree avocados until smooth. Add Meyer lemon and salt and pulse to combine. Remove from bowl and top each toasted sourdough with half avocado puree. Top with supremed citrus, fennel and onion. If desired, top with olive oil and vinegar. Finish with salt and pepper.

Beverage Pairing: Coffee, hot or chilled tea.