I shared this one a few years ago on my old gym’s blog, so it’s time for a repeat. This time, with pictures!
It’s crazy. It’s good. It’s crazy good! (“Paleo” for all you cavemen and women, seasonal for all you hippies, delicious for everyone else)
A disclaimer: the initial effort is labor intensive. I dealt with it by prepping everything and storing the leftovers in the fridge, making the next few times I threw it together super easy. It’s a great, simple way to fancify your next meal or dinner party.
Fennel, Pomegranate, and Citrus Salad a.k.a. Winter Salad
- 1 fennel bulb, sliced thinly (discard stalks but retain as many of the fronds as you want)
- basil leaves to taste (I used ~15-20 medium sized leaves per salad, so 60-80 total)
- 1 grapefruit, just the fleshy part pulled into chunks
- pomegranate seeds
- juice orange/citrus fruit (tangelo works great – I used ¼ per salad)
Toss fennel and basil on plate. Scatter grapefruit chunks and pomegranate seeds on top. Squeeze orange over it all. Enjoy.