Eating Spring means a shift in focus from the heavier comfort foods of Winter to more “live” food and fresh veggies galore. Fennel is one of my standing faves and the baby fennel that is available in Spring is glorious. Plus, fennel is good for your digestion and lends itself beautifully to thin, crispy slices on a mandolin.
The carrot dressing is a revelation and brings the whole, fresh salad together with some needed tangy flavor. Even though it may not feel like Spring outside in your area, you can still start eating Spring. Stay tuned for more Goddess Feast Spring recipes!
How are you eating Spring?
- 2 fennel bulbs
- ½ lemon
- 1 orange
- 1 avocado
- Salt, pepper and olive oil to taste
- 7 oz cooked carrots
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- Salt to taste
Cut the fennel bulb in half and then into thin slices (I used a mandolin to make it easy). Repeat this with the avocado, but I would slice this by hand.. Peel the orange and separate into wedges. Squeeze the lemon. Place in a bowl and season with olive oil, lemon juice, salt, and pepper. Drizzle the olive oil lightly and then add to your taste.
To prepare carrot dressing: 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. Add salt and pepper to taste and add the carrot dressing to the salad! Serve and enjoy! Assemble the salad with fennel on the bottom, avocado, and orange chunks.
From Kimberly’s alter ego – The Hungry Goddess