02 Apr Fennel and Citrus Salad
As the warmer months quickly approach, you may find yourself eating salads that are typical of BBQs. Often, these salads are drenched in mayonnaise or heavy, processed dressings. For a vibrant twist on a spring or summer salad, try this recipe for Fennel and Citrus Salad. It is a light, energizing way to rejuvenate your health! It takes just a few simple ingredients and all of about 10 minutes to put together. Fennel’s licorice flavor is recognizable but not overwhelming, and the addition of orange adds a naturally sweet and satisfying taste. The combination of fennel and orange allows this salad to be a nourishing source of unique phytonutrients and antioxidants that will boost immunity!
- 1 bulb fennel, sliced
- 1 orange, segmented
- ¼ red onion, thinly sliced (Feel free to add less if desired!)
- 2 drops Young Living Citrus Fresh Essential Oil (optional)
- Drizzle of Olive Oil
- Salt and Pepper
Begin by cutting stalks of fennel off of the bulb and reserving stalks. Cut root end off of bulb. Wash bulb and pat dry. Peel off outer layer of fennel. Cut bulb in half by standing it upright on its root end and cut lengthwise through middle. Remove the core from each half and slice fennel in moon shapes. Place slices in bowl and set aside.
Segment the orange by first cutting off the top and bottom of orange with a small, sharp knife. Carefully trim away the peel of the orange. Once peeled, hold orange in one hand while cutting in between the membrane of each segment. Reserve membrane that is left over for extra juice. Combine orange segments with fennel.
Thinly slice red onion and combine with fennel and orange. Add Young Living Citrus Fresh Essential Oil, light drizzle of olive oil, salt, and pepper to ingredients. Squeeze the juice of reserved orange into bowl. Gently toss ingredients together and plate. Garnish with fennel fronds if desired.
SPECIAL NOTE: If you have a juicer, those tall stalks attached to the fennel bulb are great juiced!