How do you eat more raw food and keep it interesting? With fascinating recipes like this raw fennel salad recipe from Matthew Kenney and Sarma Melngailis and their book Raw Food Real World.
This recipe works equally well with oranges in place of the grapefruits. Blood oranges, if you can find them, are especially pretty. The recipe calls for macadamia oil, but feel free to use another cold-pressed nut oil or olive oil. Cilantro or basil substitutes nicely for the mint. The cracked coriander is not necessary, but we recommend it for extra flavor.
More healthy salad recipes
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 4 Servings
- 3 large ruby red grapefruits or 5 oranges
- 1/4 cup macadamia oil
- 1 tablespoon lime juice
- Course sea salt
- 2 ripe avocados, peeled, pitted and sliced
- 1 large or 2 small fennel bulbs, sliced thinly
- 1 very small handful mint leaves, julienned
- Freshly ground black pepper
- 1 teaspoon cracked coriander seeds (optional)
- Fennel fronds for garnish
1. To section the grapefruits or oranges, cut the peel from the top and bottom and stand each upright on a cutting board. Cut down from top to bottom along the peel to remove it and expose the flesh. Cut along each side of the membranes to separate the segments, and place the segments in a large bowl, along with any juice that you can squeeze out of what remains (sometimes it helps to carefully cut the grapefruit directly over a bowl). Set aside a few tablespoons of the juice to mix with the oil.
2. In a small bowl, whisk the oil with the lime juice, a few tablespoons of the grapefruit juice, and a generous pinch of sea salt. Place the sliced avocado in a bowl and pour some of the dressing over it, tossing very gently to coat.
3. Add the fennel, the remaining dressing, and the mint to the grapefruit and toss well. Gently combine the avocado with the grapefruit and fennel and divide among serving plates. Season with salt and pepper to taste, sprinkle with cracked coriander, if using, and garnish with fennel fronds.
Excerpted from Raw Food Real World, Harper Collins 2005
Scroll down for more beautiful raw food salads and non-boring green salads to try.