Free of Allergies:

Fennel Salad with Blood Oranges

(4 servings)

Ingredients:

• 2 bulbs fennel
• 1 blood orange
• 1/4 cup raw walnuts (not roasted or salted)
• 1/2 cup fresh mint
• 1/4 cup fresh basil
• 2 TBS fresh squeezed lemon juice
• 1 TBS extra virgin olive oil
• 1 clove garlic, raw
• dash sea salt and fresh cracked black pepper

Slice the stems and base off the fennel bulbs then cut down the middle. Remove the triangular shaped root inside the bottom of the fennel and slice as thin as possible against the grain.

Next, cut the top and bottom off the blood oranges and use a paring knife to cut off the skin and pith. Carefully remove the pulp in each section of the orange and set aside.

To make the pesto, pulse walnuts, (washed) basil and mint, lemon juice, garlic, salt and pepper together in a food processor (I use my mini-chop!). Gradually add the olive oil as the processor pulses the rest of the ingredients to help everything emulsify.

Naturopathic Doctor Says:

Fennel is a Sicilian treat used as a carminative (stomach calming) intermezzo in between courses . Blood oranges are filled with lycopene, as is any red-pigmented fruit or vegetable. Lycopene is a powerful carotenoid with anti-cancer properties. Olive-oil are anti-inflammatory oleic acid fats. Walnuts, along with chestnuts and pecans have the highest available anti-oxidants of nuts derived from trees and can improve cholesterol profiles for people with diabetes.

Recommended for the following Conditions:

Nutrition Information (amount per serving):

Calories 105, Total Fat 5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 86mg, Total Carbohydrate 15g, Dietary Fiber 5g, Sugars 4g, Protein 3g, Vitamin A 10%, Vitamin C 61%, Calcium 9%, Iron 8%, Vitamin K ~14%

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