There are a few reasons that I can think of to eat fennel in a salad: fennel is perfect for a mandolin, fennel is good for digestion, fennel tastes good, May is National Salad Month, Fennel Friday is featuring fennel salads this week and (drum roll, please) … Foods from Chile shared this delightful recipe with me, including carrot dressing. Yes – CARROT dressing!
I was a bit doubtful about the carrot dressing but now I am a total convert! The sliced fennel, orange and avocado are all deliciously sweet together but the carrots add a tang that you didn’t even realize that you wanted.
This salad is a quick prep and great presentation! Chile has amazing produce and is on an opposite agricultural season to the USA. How perfect is that? As our foods are going out of season, they will soon be in season in Chile and I have full confidence in the produce coming from Chile. Check out the Food Calendar on Foods from Chile and follow the #FoodsfromChile hashtag for more great ideas!
Happy Fennel Friday and Happy National Salad Month! What are you munching on?
• 2 fennel bulbs or celery
• ½ lemon
• 1 orange
• 1 avocado
• Salt, pepper and olive oil to taste
• 1 tablespoon lemon juice
• 2 tablespoons mustard
• Salt to taste
• 7 oz cooked carrots
Cut the fennel in half and then into thin slices (I used a mandolin to make it easy). Repeat this with the avocado. Peel the orange and separate into wedges. Squeeze the lemon. Place in a bowl and season with olive oil, lemon juice, salt, pepper and olive oil.
To prepare carrot mayonnaise:
In a food processor, place the diced cooked carrots along with the salt, mustard and lemon juice. Add olive oil in a slow steady stream. Drizzle the carrot mayonnaise on the salad and serve.
Assemble the salad with Fennel on the bottom, avocado, and orange chunks. Add salt and pepper to taste and top with the carrot dressing!
Nutrition facts per serving: Calories 95 kcal; proteins 1.4 g; total fat 6.7 g; cholesterol 0 mg; carbohydrates 9.3 g; fiber 5.8 g; sodium 285 mg.
**This is a Sponsored Post from Foods from Chile which in no way influenced my love of fennel or carrot dressing or this salad.