Fennel, Mint and Avocado Summer Salad
 
 
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Ingredients
  • 1 medium fennel bulb
  • 1 big ripe avocado
  • ½ cup blueberries*
  • 1 cup loosely packed fresh mint**
  • 4 tablespoons avocado oil
  • 4 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 1 teaspoon honey (optional)
  • ½ teaspoon sea salt or to taste
Instructions
  1. Start by cutting off stems and fronds at the base of the stalks. Trim off root end of the stalks, cut the bulb into two halves and remove the core. Slice the bulb and stems thinly (you can reserve the fronds for garnish).
  2. Peel and slice the avocado lengthwise.
  3. Make a dressing by whisking together the olive oil, lemon and orange juices, honey, and salt.
  4. Transfer all the ingredients to a large serving bowl, drizzle with the dressing and serve.
  5. Bon appétit!
Notes
*This salad is also great with blackberries or citrus fruits (orange, grapefruit).

**You can use basil leaves instead of mint to alter flavor of the salad.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-fennel-mint-avocado-summer-salad/