My recipes, are pretty much a disaster, housed in random folders and drawers around my kitchen. For years I have been wanting to get them all organized but was always at a loss on how best to do it until I came upon Project Life. A simple and fun way to get all of these loose papers into one album. (I will post more pics as I get more pages done)
I also want my favorite recipes to be saved digitally, therefore, as I am able to, I will post them here.
1 bulb fennel, thinly sliced (watch here on how to slice fennel). Save fronds to use as garnish.
1/2 red onion, thinly sliced
1 ripe avocado, chopped.
Sea salt or kosher salt
Combine, fennel and onion in bowl. Add chopped avocado. The avocado serves as a binder much like mayonnaise would or a salad dressing but much more healthy.
Check out the health benefits for fennel here.
Squeeze the juice out of half the lemon into the salad and mix.
Add about two tablespoons of olive oil and salt to taste.
Add in some cut fennel fronds as garnish.
If eating with salmon, I like to add dill to the salad.
This salad is refreshing and super good for you.
(I had never had fennel before, but when it came in our organic box one week, I had to find something to do with it. Once we tried it, we loved it. I have also used fennel in stews and it is so yummy. This from the girl that does NOT like black licorice. It may smell like it but it does not taste like it.)
You can find fennel at any grocery store, but I buy mine at Trader Joe’s. You get two bulbs for $1.99.
Next Weeks Recipe: Yellow Squash Risotto.