Winter Sunshine Salad

Name: Winter Sunshine Salad
Total time: 15 min
Yield: Makes: 2 main course or 4 appetizer salads
Ingredients: 2 small fennel bulbs, cored and thinly sliced; Salt and black pepper; 1 tablespoon fresh lime juice; ½ cup (30 g) chopped cilantro; 2 cups (140 g) shredded red cabbage; 2 ruby red grapefruits, supremed and juice reserved (see Tip); 1 red or orange bell pepper, thinly sliced; ¼ cup (30 g) walnut pieces; 1 avocado, diced or sliced

Preparation info

Makes:
2
main course appetizer salads

Difficulty
Easy
Ready in
15 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

When you’re sick of winter and unable to take another bite of soup or stew, treat yourself to this salad. Crunchy and bursting with flavor, it’s a welcome diversion from the heavy comfort food of winter. Thanks to the citrus and avocado, it dresses itself.

Ingredients

2 small fennel bulbs, cored and thinly sliced
2 ruby red grapefruits, supremed and juice reserved (see Tip)
2

Winter
Gluten-free
Vegan

Method

Combine the fennel, grapefruit segments and juice, cabbage, bell pepper, and lime juice in a large bowl. Season with salt and pepper to taste, then toss to combine. (At this point, you can refrigerate the salad overnight.)
When ready to serve, add the cilantro and toss to combine. Divide into bowls, then divide avocado and walnuts evenly between salads.