Every Thursday I pick up our CSA farm share box and can’t wait to see all the goodies waiting inside for us. This week we had some amazing fresh veggies and herbs that go so well together and make for a perfect, quick and easy no-cook meal in the sweltering heat of summer.
Vegetables from each color of the rainbow contain unique pigment based phytonutrients. Red cabbage is also a member of the cruciferous vegetable family which boasts nutrients to help the liver with natural detoxification process. Fennel provides potassium and a phytonutrient called anethole, which in research has demonstrated important health promoting properties like reducing inflammation. Like the orange in this salad, fennel also contains the important antioxidant, vitamin C.
- 1/4 cup fennel, sliced
- 1 small wedge red cabbage
- 1/2 orange, sections
- 1/2 avocado
- 1 1/2 cups lettuce
Dressing (this will make enough for 4 servings):
- 1 handful fresh basil leaves
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 clove garlic
- 2 tsp honey
- juice from 1/2 lemon
- sea salt and fresh ground pepper to taste
To assemble salad…
- Wash fennel, cabbage, basil, lettuce.
- Slice fennel into thin slices (I used a mandolin).
- Slice cabbage into thin slices.
- Peel orange and separate into sections. Remove white pith.
- Cut avocado in half. Remove flesh with a spoon then slice. Save other half with pit in the refrigerator.
- Chop lettuce and add to bowl.
- Arrange cabbage, fennel, orange and avocado slices.
To make dressing…
- Place basil leaves into blender or food processor.
- Chop garlic and add to blender.
- Add honey, olive oil and vinegar to blender.
- Squeeze lemon juice into blender.
- Add salt and pepper to blender.
- Blend well.
- Spoon about 2 tbsp of dressing onto salad. Save remainder of dressing in the refrigerator.
- Red cabbage – green cabbage
- Fennel – ginger
- Oranges – grapefruit
- Avocado – zucchini
- Honey – pure maple syrup
Prep time: 15 minutes
Total time: 15 minutes
- Nutrition per serving:
- Saturated Fat4g
- Protein 9g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.