Fennel salad with pear, avocado, and lemony dressing
I usually make this fennel salad in the fall or winter because it’s a cold-season vegetable. But you can enjoy it all year round. Fennel has a lovely crunch and freshness to it and a bit of licorice flavor. I’m not a huge fan of licorice, so I drench fennel in lemon juice, balancing its sweetness and reducing its flavor.
Health Benefits of Fennel
Fennel has a unique combination of micronutrients that benefit our health. For instance, the flavonoids ruin, quercitin, and vitamin C are potent antioxidants. Their job is to neutralize free radicals and protect the body from excess oxidation. As a result, fennel, like many other plants, is a great anti-inflammatory food.
In addition, fennel contains anethol – the volatile oil that gives it its distinct aroma. Volatile oils are very active chemicals that interact with the immune system. They provide anti-cancer and anti-inflammatory protection.
Traditionally, fennel has been used to improve digestion. Seeds, especially, help with bloating, gas, and indigestion. You can chew them or make a delicious and medicinal tea.
Fennel Salad With Pear and Avocado
Ingredients:
1 fennel bulb
Juice of 1/2-1 lemon
1 pear
2 handful lettuce leaves
1 avocado
1/4 cup pecans or walnuts
Salad dressing
Salt and pepper to taste
Directions:
- Cut off the green part of the fennel bulb, then cut the bulb in half lengthwise. Slice thinly and place in a bowl.
- Squeeze lemon juice using this lemon press. Mix in with the sliced fennel.
- Cut the pear into quarters, core them, and slice, then add to the bowl.
- Add lettuce, followed by peeled and sliced avocado.
- Add pecans, salt, black pepper, and dressing.
- Mix well to coat the salad with the dressing, and serve!
Freedom from hunger and cravings until lunch
Please tell me where I should send the recipe book.
