Health Hotline Magazine | November 2024

For the dressing: • 2 organic garlic cloves, thinly sliced lengthwise • 1 tablespoon organic lemon juice • 1 tablespoon Natural Grocers ® Brand Organic Apple Cider Vinegar • 2 teaspoons Natural Grocers Brand Organic Dijon Mustard • 1⁄3 cup Natural Grocers Brand Organic Extra Virgin Olive Oil • 1 teaspoon Natural Grocers Brand Organic Grade A Dark Maple Syrup • 1 teaspoon each Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper • ¼ cup juice from the cut citrus fruit (see instructions below) For the salad : • ¼ cup Natural Grocers Brand Bulk Sliced Almonds • 3 medium organic citrus fruits (~1 ½ pounds any combination navel orange, blood orange, cara cara orange, satsuma, mandarin, or grapefruit) • 1 medium organic fennel bulb • 1 (5-ounce) package organic baby spring greens • 1 organic avocado, sliced • ¼ cup Natural Grocers Brand Bulk Organic Apple Juice-Sweetened Cranberries • 2⁄3 cup lightly packed fresh organic mint or basil leaves This delightful medley combines the zesty brightness of citrus fruits, the subtle anise flavor of fennel, and the creamy richness of avocado, all nestled atop a bed of fresh greens. To add a satisfying crunch and a touch of sweetness, we’ve adorned this salad with toasted almond slices and tangy dried cranberries. Perfect as a light lunch or a stunning side dish for any celebration, this salad is not only a feast for the eyes, but also a burst of flavors and textures that will leave you craving more. Fennel & AVOCADO Ingredients C u S la

SERVES: 6 PREP TIME: 30 MINUTES TOTAL TIME: 30 MINUTES

InSTRUCTIONS

1. Place the garlic, lemon juice, and apple cider vinegar in a small jar with a tight-fitting lid. Set aside to infuse while you prepare the salad ingredients. 2. Place a medium skillet over medium-low heat. Once hot, add the almond slivers, spread in an even layer and let toast, stirring every minute or so (watch carefully), until lightly browned, approximately 3–4 minutes. Transfer to a plate. 3. Use a very sharp knife to cut a thin slice of peel off the top and bottom of each piece of citrus, so it can sit flat on the cutting board. Use the knife to cut the peel and white pith from each citrus, starting at the top and following the curve to the bottom. Work your way around each piece of citrus until they are free of peel and most of the pith. 4. Over a mixing bowl, supreme the citrus (i.e., cut into individual segments) collecting the juice in the bowl along with the segments. Once all segments are removed from the membrane, squeeze the citrus membrane over the bowl. Once all the citrus segments are cut, strain the juice into a small bowl and set aside to add to the dressing. Note: Another option for cutting the citrus once the peel and pith are removed is to cut each piece in half from top to bottom and then thinly slice each half creating half-moons. Use a cutting board that will allow you to collect the juice. 5. To prep the fennel, cut off the green stalks where they meet the white bulb. Use a peeler to peel any discolored exterior off the fennel bulb, then trim the root end off. Cut the fennel bulb in half lengthwise, then thinly slice each half; as you cut close to the root, remove the remaining triangle portion of root. 6. To finish the dressing, swirl the jar and then use a fork to remove the garlic slices. Add the remaining dressing ingredients, add the lid, and shake vigorously. Set aside until ready to serve. 7. Add the greens to a large salad bowl or serving platter. Arrange the sliced fennel, citrus segments, and avocado slices on top. Drizzle with half the dressing and sprinkle lightly with salt. Add the toasted almond slices, cranberries, and mint or basil leaves. Drizzle with more dressing and serve.

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