A photo of this fresh, seasonal salad“leaked” on the internet the other day (thanks, Mom) and there was a TON of requests for the recipe so in leu of my usual intro detailing the benefits and flavor descriptions I am just going to post some photos and give you guys what you really want - the dang recipe! Besides, by looking a the photos you can imagine how wonderful this salad is for you and how incredibly the flavors come together.
If you’re interested, take a peek on my instagram, where I detail why and how this salad is not only raw, vegan and seasonal (fall/winter) but it is also SUPER low waste.
P.S - This dressing is a little time-intensive but it’s worth it - a totally unique flavor, with healthy ingredients reminiscent of your favorite Chinese take-out sauce. You can skip it if you’re in a pinch though, the salad kind of dresses itself with all the citrus and seasoning.
Serves: 4-8 • Prep Time: 15-20 minutes + cooling time for dressing (I suggest to make it a day ahead of time)
Shaved Fennel and Citrus Salad
1 bulb of fennel + fronds, shaved using a mandolin
3-4 medium-large pieces of citrus fruit - grapefruit, navel orange, blood orange, pomello; rind removed, cut into rounds or half moons
1 large english cucumber, sliced into 1/4” rounds
1/4 cup chopped raw walnuts
1/2 avocado, chopped
1/2 red onion, shaved using a mandolin (*optional)
1/4 cup pomegranate arils (*optional)
Salt + pepper to taste
Spinach, romaine or mixed greens (*optional)
All very simple. Wash and prep all of your fruit and veg as described above, reserving citrus juice for tossing with the fennel and fennel fonds before mixing all of the ingredients together. Top with more walnuts, avocado and pomegranate arils. You can transfer to a bowl, chill and serve as is or you can serve this salad over a bed of greens.
Pomegranate Sweet and Sour Dressing
3/4 cup pomegranate juice
1/4 cup coconut sugar/liquid sweetener of choice
1/4 rice wine vinegar or apple cider vinegar
1/4 coconut aminos/soy sauce
1 /2 tsp. red chili flakes OR 1 tsp. sriracha
1 tbsp. corn starch dissolved in 1 tbsp. water
In a small sauce pan, combine all of the ingredients except for the corn starch slurry. Bring to a boil and then reduce to a simmer for 7-10 minutes. Turn off the heat and whisk in the corn starch and water - continue whisking til the mixture thickens enough to to coat the back of a spoon while still runny (about 3 minutes). Remove from the stove top and pour dressing into a glass container to fully cool. I like to make this dressing the night before as it thickens as it cooks down but you can also serve it hot with spring rolls or over rice and steamed veggies!