Serves: 1
This citrus salad with avocado, fennel, and mint is an example of how nature’s colorful foods restore balance and promote vitality. Each ingredient contributes to renewal and resilience. Citrus fruits provide vitamin C that enhances iron absorption and supports connective tissue repair. Fennel aids digestion and gentle detoxification, while avocado supplies beneficial fats that help maintain heart and vascular health. Radicchio adds protective phytonutrients, and fresh mint with apple cider vinegar refreshes the palate and supports alkaline balance. This simple and refreshing salad reflects the principles of eating whole, clean, and in harmony with the season.
Ingredients (organic/biodynamic):
- ½ fennel bulb, thinly sliced
- 5 radicchio leaves, gently torn
- 2 small oranges, peeled and sectioned
- 1 small pink grapefruit, peeled and sectioned
- ½ ripe avocado, sliced
- 2 thin slices of red onion
- ⅛ c. fresh mint leaves
- Freshly ground black pepper, to taste
- 1 Tbsp. apple cider vinegar
- 5–6 tender fennel fronds for garnish
Instructions
- Arrange the fennel, radicchio, citrus segments, avocado, and red onion on a plate or in a shallow bowl to create a colorful base.
- Sprinkle the mint leaves over the top, add a touch of freshly ground pepper, and drizzle with apple cider vinegar.
- Finish with a few fennel fronds for a light aromatic garnish. Serve immediately for a bright and refreshing dish.