Raw Fennel & Orange Salad

PREP 15 minutes
COOK TIME n/a
SERVES 2-4

Functional Foods Highlight

Oranges: Oranges contain fiber, supporting in digestive function and gut health. They are hydrating, with 1 medium size orange containing about 1/2 cup of water. They are high in vitamin C, supporting our immune function.

Pistachio: These little nuts are a great source of thiamin, B6, phosphorus, copper, and manganese. In fact, a cup of pistachios contains over 100% of your daily value of B6, an important B-vitamin that plays a vital role in immune health, brain function, and the creation of neurotransmitters like serotonin.

This recipe is part of our Daily Bloom Valentine's Day Bundle. Click here to check out our exclusive three-course-menu and curated grocery guide.

Food Farmacy

1 medium fennel bulb (use stocks and fronds for garnish)
2 oranges ( I used 1 blood orange and 1 cava cava)
1 avocado
1/4 red onion (sliced)
1/4 cup toasted pistachio nuts (chopped)
1 tsp. good quality honey
olive oil
salt + pepper
parsley (for garnish)

Directions

1. Using a pairing knife cut half inch of the top and bottom of the orange. Stand the orange up on your cutting board and carefully cut the skin and pith off following the curve of the orange. Then make 1/4 inch slices and set aside

2. Cut 1/4 inch slices of the fennel bulb and onion and set aside

3. Cut avocado in half, remove the pit and carefully remove the avocado from its skin, slice each half and set aside

4. Using a large platter, start to layer your ingredients

5. Drizzle with olive oil, honey and season with salt and pepper

6. Garnish your salad with fresh parsley, fennel fronds and sliced stocks and pistachio nuts

From the Chef:

Fennel has a strong anise-like-flavor when eaten raw. When you roast or grill fennel the flavor becomes much more mild and sweet!

From the Doc:

Pistachios are great to add to salads or breakfast yogurt or chia bowls to get added fiber, protein, and an abundance of vitamins and minerals.

Sources

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Raw Fennel & Orange Salad PREP 15 minutes COOK TIME SERVES 2-4 Food Farmacy 1 medium fennel bulb (use stocks and fronds for garnish) 2 oranges ( I used 1 blood orange and 1 cava cava) 1 avocado 1/4 red onion (sliced) 1/4 cup toasted pistachio nuts (chopped) 1 tsp. good quality honey olive oil salt + pepper parsley (for garnish)	This recipe is part of our Daily Bloom Valentine's Day Bundle. Click here to check out our exclusive three-course-menu and curated grocery guide.
Directions