Fennel Salad with Honey Dijon Lime Vinaigrette

The fun side for me when growing my own food or even being involved in a CSA  is the part where you get to use the produce that you get.  I have nothing against fennel and would even say that I enjoy the flavor but I never found myself at the store seeking it out and buying it.  But after this recipe I think that I will from now on!

Fennel’s crunchy bulb tastes a bit like licorice and anise.  It has a fresh and bright taste that works well in salads.  I myself am not the biggest fan of black licorice flavor but all of the other flavors in this dish work so well together that I didn’t even notice.  I made this salad as a snack when I got home from work and ended up eating so much of it that I spoiled my dinner.  All well, if that is how I am going to spoil my dinner then let it be with a healthy salad like this.  I do it all for you in the name of recipe testing.

Did you know that one cup of fennel only has about 27 calories?  Not that I am counting.  Fennel is an excellent source of vitamin C for immune support and a very good source of fiber, folate, and potassium for heart and colon health.  All of the other ingredients in this salad are equally as nutritious and make the perfect healthy family.

Feel free to serve it over a bed of crisp lettuce or eat it all on its own.  If you are going to serve this at a party I would make the salad ahead of time and just add the avocado at the last minute.  Enjoy!

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Prep Time 20 minutes

Total Time 20 minutes

Servings 4 -8

Author Sara- www.theorganicdietitian.com

Ingredients

• 1 fennel bulb cut in half and then sliced thin
• 1 medium cucumber cut in half then sliced
• 1/4 cup yellow or red onion peeled and diced
• 1/2 cup cilantro roughly chopped
• 2 avocados cubed
• Dressing:
• 2 Tbsp lime juice
• 1 Tbsp honey
• 1/2 Tbsp Dijon mustard
• 4 Tbsp olive oil
• 2 pinches salt
• 1 pinch black pepper

Instructions

1. Mix all of the dressing ingredients into a jar and shake to combined.
2. Toss all of the salad ingredients together.
3. Pour dressing over the top and mix until all of the vegetables are coated.
4. Serve.

Recipe Notes

* Choose organic ingredients when possible.