"Almost Spring" Fennel Grapefruit Salad

I came up with this refreshing winter salad while doing a raw vegan detox program from Kaeng Raeng. (Check back for my review!) After about, oh, I don’t know, 5 months of hearty fall and winter meals, I knew I had to reset my body for spring. I am craving fresh vegetables, but not the same kind of big, lush, farmer’s market salads I make with summer’s bounty. There are no good tomatoes, cucumbers, lettuce, corn, to be had, and I’m not so keen on beets and carrots after a long season of root veggies. This delicate and elegant salad is perfect for this time of year, with ruby grapefruit and sweet fennel–which are both in season, right now. Fennel contains tons of Vitamin C, potassium, folate, and calcium. Grapefruit, of course, is Vitamin C powerhouse–and I added extra protein and minerals by using raw almond butter instead of oil. This antioxidant-rich pairing will make you feel beautiful!

Raw Vegan Fennel Grapefruit Salad

2 servings

1 head of medium fennel

1 ruby red grapefruit

about 7-8 leaves basil, slivered

Dressing

2 tbsp raw almond butter

1 tbsp balsamic vinegar

2 tbsp water

salt and pepper

Wash the fennel and slice very thinly (1/8″ or thinner) length-wise. Peel all the grapefruit slices. Whisk the dressing ingredients together in a small bowl. To serve, arrange fennel and grapefruit on a plate, drizzle with dressing, and sprinkle with basil slivers. Bon appetit!