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Fennel and Carrot Salad

  (Serves 4)

This is a crisp, crunchy salad from the winter garden, but don't feel limited by the ingredients listed below. Be creative with what you have on hand!


1 fennel bulb split lenghtwise, thinly sliced, then chopped
2 bunches green onions, finely chopped
1 bunch chives, finely chopped
2 medium carrots, shredded
2 oranges, peeled, sections removed and coarsely chopped
1 avocado, peeled and chopped
1 avocado, peeled and cut into thin slices
4 tbsp. olive oil
1-1/2 tbsp Meyer lemon juice
Salt and pepper
1 head butter lettuce, leaves separated, washed and dried


Prepare the first six ingredients and place in a medium bowl.

Pour the olive oil and lemon juice in a jar and shake to emulsify.  Add salt and pepper to taste.  Pour the dressing over the salad ingredients and toss to mix well.

Place the lettuce cups on salad plates and fill with fennel mixture.  Artfully add several slices of avocado to garnish each cup and serve with pleasure!