fennel, orange and avocado salad

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Fennel, Orange and Avocado Salad

 

Recipe By :Ed Brown

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 8-oz fennel bulb

Salt

1 large orange (or 2 smaller)

1 avocado

OPTIONAL ADDITIONS:

1 tablespoon olive oil

1 tablespoon lemon or lime juice

2 teaspoons honey

black pepper

1 teaspoon jalapeno or serrano chili -- minced

fresh herbs

(flat-leafed parsley, cilantro, or basil)

Roasted pistachio nuts -- (salt optional)

 

1. Rinse off the fennel bulb and cut off any stalks. If there are delicate,

feathery parts to the stalks, mince them and save for garnish. Cut the fennel

bulb in half lengthwise, place the flat side down and cut into thin slices (as

thin as you can). Sprinkle with a few pinches of salt. Taste.

 

2. For a fresh look, cut the peel off the orange: slice the peel off the top and

bottom of the orange, then place it flat-side down and cut the peel off the

sides, curving the knife around the orange. Cut the orange into rounds, half

rounds, or quarter rounds, and mix with the fennel.

 

3. Cut the avocado in half and remove the pit. Remove the avocado from the skin

with a rubber spatula or a large spoon and cut into bite-size chunks. Mix gently

into the fennel and orange. Taste. If you are stopping here, garnish with the

feathery tops you saved.

 

4. Have it like this? Or dress it up? You can always try the dish with a piece

or two of fennel before committing to the whole salad. The olive oil smooths and

softens the flavors. Lemon or lime juice zests it up. Black pepper or green

chili warms the palate. The dark green of the fresh herbs contrasts well and

adds vivid flavor. The pistachios offer an element of bitter; freshen them up

with a brief, new toasting before using.

 

about ed brown - http://www.ebfarm.com/chef_ed_brown.html

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

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Per Serving (excluding unknown items): 151 Calories; 11g Fat (61.7% calories

from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 26mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : Lemon or lime juice add zest while black pepper and green chili warm the

palate in this salad.

 

Nutr. Assoc. : 0 0 1014 0 0 0 822 0 0 20103 0 0 4512