If you’re looking for a fresh take on a summer salad, look no further than fennel! A member of the carrot family, fennel is a savory way to add a rich source of protein, dietary fiber, vitamins B, C, calcium, iron, and magnesium.
When choosing fennel, look for firm white, unmarked bulbs that seem heavy. The smaller the bulbs tend to be tender and sweet, but large bulbs can be tender as well if you peel away the first layer. The stalks should appear fresh instead of dry.
Juice of 1 lemon
2 fennel bulbs
2 Tbsp pine nuts
Fresh mint or basil
1/4 cup extra Ellyndale virgin olive oil or avocado oil
Cut the grapefruit and orange into segments.Thinly shave the fennel using a mandolin or vegetable peeler. Combine olive oil, lemon juice, salt, and pepper together with a whisk. Toss with citrus and fennel, then top with pine nuts and herbs of your choice.