Tangerine, Fennel and Avocado Spinach Salad

OK, so fennel disappeared from the grocery for a few weeks and I freaked out. Well its back and Im looking forward to delving into as many fennel recipes as I can. It took me a bit to get used to the anise flavor of the bulb…since I can’t stand the taste of black licorice. However I have come to focus many of my dishes around it.

This is a very simple recipe and you can add many other colors, crunches and favorites as you would like, as the picture above shows. See below for suggestions.

Serves 4-6 ppl 1 Cup = 1/4 fruit, 1/2 fat, 1/3 Avocado = 1 fat

Ingredients:

• 6 tangerines, peeled and chopped, seeds removed
• 2 small bulbs fennel, halved and thinly sliced, save the fronds…those grassy like things on the stems.
• 2 avocados sliced to desired thinness
• 4 cups Spinach or what ever salad green you like…my favorite is butter lettuce
• 1 shallot, finely chopped
• 2 tablespoon sherry vinegar or cider vinegar…The Healthy Way has a new Citrus dressing that would go perfect with this.
• 2 tablespoon extra-virgin olive oil
• fine sea salt and ground black pepper, pinch of

Directions:

Just toss all but the avocado in a salad bowl. Serve avocado slices on top of plated serving.

Other Flavors, Crunches or Colors to add:

• Nuts
• Radishes
• Basil, parsley, rosemary
• Sprouts or pea shoots
• radicchio
• shaved carrots