The days are slowly getting longer, the sun has been out, and spring break is right around the corner for many of us, renewing our desire to eat a little lighter and a little fresher these days. As we feel uplifted by the coming change in season, whole foods become that much more appealing. Enter our Organic Citrus, Fennel, and Avocado salad – a wonderful blend of ingredients and flavors that support your clean eating goals (and help with the backlog of citrus in your crisper)!
As an employee of FruitShare, you can imagine how great it is to have organic fruit straight from the growers in my fridge at all times. But let’s face it, even I will grow tired of peeling and eating citrus which is exactly why this recipe fits the bill. The interesting flavors and textures of the citrus, fennel, avocado salad make it delicious.
Side note here: Is your crisper getting too full? Remember even when citrus is less pretty on the outside (from being grown organically without harsh pesticides or chemicals or from sitting too long in my fridge)—remember the peel is just what protects the fruit on the outside! I intentionally left the blemishes on these photos to show you case and point that this fruit came straight out of our fridge and had been there for some time and it is still insanely juicy and delicious! With fruit from FruitShare, even fruit that has been in the fridge for a while is (and tastes) fresher than what you might be finding at the grocery store these days.
Back to the salad: super delicious, super healthy, no added sugar, super adaptable to what you have on hand—this one is a whole food winner!
Let’s dig into the health benefits of this salad. Hopefully, you already know that consuming whole foods (instead of processed) helps your body to regulate weight, manage toxins, regulate hormones, and just generally have more energy. When you are eating whole foods you are fueling your body with more nutrient-dense foods packed with fiber, essential vitamins and minerals your body needs to function properly.
Citrus: Citrus fruits, nourish your body with vitamin C. C has the strength to nab free radicals looking for a place to cause damage in the body, usually in the form of inflammation (a key player in joint degeneration and arthritis). Citrus also includes B vitamins, beta-carotene, and fiber. Citrus fruits are also high in water content—an essential component to any detox.
Fennel: The most active vitamin in fennel is vitamin C (17% of the daily value). Other vitamins and minerals in fennel include phosphorous, zinc, copper, manganese, selenium, niacin, pantothenic acid, folate, choline, beta-carotene, lutein, vitamin E, and vitamin K. The dietary fiber in fennel limits cholesterol build-up, absorbs water in the digestive system, and helps eliminate carcinogens from the body. Daily fiber aids in the prevention of colon cancer.
Avocado: Avocados are considered a good fat and an important component of a healthy diet. Packed with nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair). Avocados pack a powerful punch on the whole foods meter. Avocados are also loaded with fiber. Diets high in fiber contribute to stabilizing blood sugar, warding off disease, and help people maintain a healthy weight.
In addition, this recipe includes olive oil, apple cider vinegar (known to lower blood sugar), & immunity building local honey (or what you have!).
This recipe is very easily adaptable so use what you have and make changes so that it works for you.
– 1 bulb organic fennel washed cut in half vertically and thinly sliced
– 2-3 organic scallions diced
– 1 organic avocado
– 1/4 cup shelled roasted pistachios (organic if available)
– Course ground salt and pepper
– 5-6 organic citrus fruits with peel and pith cut off — including but not limited to:
Rio Star grapefruit, Pixie tangerines, Blood oranges, Minneola tangerines, and Gold Nugget tangerines.
Dressing: 1/4 cup organic olive oil, 3-4 T organic apple cider vinegar, 1 shallot finely sliced, 1-2 tsp local honey to taste.
[/recipe-ingredients][recipe-directions]Slice shallot and add to oil and vinegar and honey mixture. Set aside. Slice fennel, and dice the scallions. Cut peel off citrus and slice out each section, and last, halve, pit, and slice the avocado.
Layer fennel, scallions, avocado, sliced citrus, and pistachios on plate or platter. Top with coarse ground salt and pepper. Dress lightly or serve on the side.
Serve immediately. If needed prep fennel, scallions, and citrus ahead of time and store in glass containers in the fridge.
Plate and prepare avocado just prior to serving.