Our featured recipe couples the citrus fruits of navel oranges, and ruby-red grapefruit with zesty arugula, the unique flavor of fennel, and creamy avocado. It also has a homemade vinaigrette that includes extra-virgin olive oil, fresh lemon juice, Italian parsley, and the unique flavor of fresh thyme leaves.
Are you wondering about fennel? Well, fennel is a bulb shaped vegetable with tall, thin, wispy, fronds that have the appearance of dill.
Though the two are from different plant spices. Dill is from the celery family, and fennel is from the carrot family.
Apart from the crunchy rather spicy vegetable, the fronds can be used in salads as well.
Fennel is a firm and crunchy vegetable, and has a flavor much like licorice and anise. Sometimes in the market, the produce worker will refer to fennel as anise, though it is not. Just like comparing yams and sweet potatoes, also very different from one another.
Now for our featured recipe: – Citrus Fennel and Avocado Salad – and here is what you will need.
1 teaspoon Himalayan salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme, remove leaves from stems
2 tablespoons fresh Italian parsley chopped
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 large pink grapefruit, peeled and pith removed, cut segments into 3’s
1 large navel orange, peeled and pith removed, cut segments into 3’s
1 fennel bulb, quartered and thinly sliced, reserve fronds (optional)
4 cups arugula
1 ripe avocado peeled, seeded and cut into 1-inch chunks
Mix first six ingredients in a large bowl, and set aside.
Prepare fruit, fennel, leaving avocado last so flesh doesn’t brown.
Using a knife remove peel from both the orange and grape fruit. Be careful while cutting away at the peel, so as to remove as little of the fruit as be possible.
Next slice away any white pith, again removing as little fruit as possible.
Add the arugula and fennel to the vinaigrette and mix until well coated.
On individual plate’s spoon salad mix and top with 1/3 cup grapefruit segments and 1/3 cup orange segments. Next add 4 to 6 chunks of avocado. Before serving add a few cut fronds to the plated salad. Prepares about 4 salad plates.
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