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Avocado, Fennel, & Shaved Red Onion Salad
There are endless fad diets you can follow, and depending on who you talk to, each person has their own idea of which works best, but let’s face it- most of these diet plans are pricey, difficult to follow, or lack in realistic long term commitment, which could backfire in the end.
Personally, I have always been a firm believer in a “well- rounded” diet and eat the “not so good for you” options in moderation so I can still enjoy what I am in the mood for, had leftover in the house, looked fresh in the grocery store, or had great reviews on the menu of a restaurant I am dining in.
In allowing myself the luxury of eating a heavier meal on occasion, I do my best to combat my cravings for the remainder of that day or the next with something a bit lighter, and so, I always have my eyes and ears open for light lunch recipes that rise above the basic and monotonous tossed green salad (grilled chicken optional).
One recipe I have found to be light, satisfying, and delicious is my Avocado, Fennel, & Shaved Red Onion Salad, which is perfect this time of year when Avocados are ripe and often times on-sale.
The best part of this recipe is that the ingredients lend themselves to a homemade guacamole, which is a perfect way to re-purpose any leftovers. Simply mash the avocado, lemon juice, and red onion with fresh cilantro, salt, pepper, crushed chili flakes, and a touch of blended oil and you are all set with your dip. Just add salt-free corn chips or fresh vegetable sticks for a fresh, nutritious, and healthy snack!
Avocado, Fennel, & Shaved Red Onion Salad
Prep Time 15 minutesServings 4Ingredients
- 4 Ripe Avocados Pitted and Sliced Lengthwise into 1/2 Inch Pieces
- 1 Fennel Bulb Cored and Sliced Thinly
- 1/4 Red Onion Shaved Thinly
- 1/4 Fresh Lemon Juice From
- 1/4 Cup Blended Oil (Olive/Canola Blend)
- 2 Cups Baby Spinach Leaves
- Salt & Pepper To Taste
Instructions
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Remove stalk from Fennel and remove outer layer, cut in half and remove core from the bottom of the plant. Slice thinly and add to a mixing bowl
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Remove ends and outer layer from the red onion and cut in half. Cut in half a second time and make small shaved knife cuts. Add 1/4 of the onion to your mixing bowl
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Cut Avocado in half and remove pit. Cut each side into 1/2 inch slices and add to a mixing bowl (try to handle the avocado as little as possible to avoid a mushy final product)
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Drizzle oil, lemon juice, salt, and pepper over the main ingredients and gently toss together until well combined. Taste for seasonings or additonal lemon juice. Serve room temperature over a bed of Baby Spinach
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Scallops with Roasted Fennel & Spring Peas
Mid-March. The time of year when one day the weather is in the 20’s and the next it’s in the 70’s. The anticipation of Spring and Summer grows significantly around this time and so does the appetite for lighter, fresher meals. These Scallops with Roasted Fennel & Spring Peas definitely hits the mark and are perfect for a simple at home date night or luncheon with the girls.
To make this dish, you will need just a handful of simple ingredients- Scallops, Bacon, Fennel, Shallot, Garlic, Spring Peas, Olive Oil, Parsley, & Fresh Mint.
From start to finish, this dish is ready within a half hour and ready to serve. This recipe can also be easily modified to a great “Friday” meal for those of you observing Lent and avoiding meats by simply removing the bacon and replacing the bacon fat with a tablespoon or so of butter (or Olive Oil if you’re watching your waistline!).
Scallops with Roasted Fennel & Spring Peas
Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 2Ingredients
- 10 Sea Scallops Side Muscle Removed
- 1 Bulb Fennel Trimmed and Sliced
- 1 Shallot Sliced
- 3 Cloves Fresh Garlic Unpeeled
- 1 Bag Frozen Spring Peas
- 3-4 Strips Bacon
- 4 TBSP Olive Oil
- 4 Leaves Fresh Mint Chiffonade
- 1 TSP Fresh Parsley Chopped
- Salt & Pepper To Taste
Instructions
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Pre-heat oven to 425 Degrees. Remove peas from the freezer to begin thawing.
In a small baking dish, add sliced shallots, fennel, and garlic cloves (peel on) and coat with 2 TBSP olive oil, salt and pepper. Roast in oven for approximately 20 minutes, stirring occasionally until lightly roasted and golden brown.
While the fennel mixture is roasting in the oven, gently rinse the Scallops and remove any side muscle still attached. Transfer scallops onto a paper towel and pat dry. The scallops must be completely dry prior to searing or they will not develop the golden brown outer crust you are looking to achieve.
In a frying pan, sear the scallops in remaining 2 TBSP of Olive Oil for approximately 3 minutes per side or until golden brown crust has begun to appear. It is important not to overcrowd the pan or the scallops will steam instead of crisping up on the edges. As the scallops finish, transfer them onto a paper towel lined plate for later.
Using the same frying pan, add in slices of bacon and cook until fat has rendered out and bacon is crisp. Remove bacon and chop up for later topping.
Add peas to the frying pan with the bacon fat and cook until completely defrosted and vibrant green in color. Season with salt & pepper.
Pull roasted fennel mixture out of the oven, remove garlic cloves, and add into the sauteed peas with about half of the chopped bacon, fresh parsley, and fresh mint. Toss together for another minute until well combined.
Transfer Pea mixture into a serving dish and top with scallops, remaining bacon, and fresh herbs to garnish. Serve warm-room temp.
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Scallops with Fennel & Blood Orange
About a year ago, I stumbled upon a restaurant called “The Tewksbury Inn” and ordered an entree I knew I would need to come home and attempt to re-create.
With just a handful of simple ingredients, this recipe is not only delicious but it is SO easy to prepare- even for a beginner, and takes practically no time at all to put together!
With Blood Oranges in season, this makes for a perfect light dinner or party hors d’ oeuvre that you and your family and/or friends will love.
The best part of this dish is how it has the effect of appearing like you’ve worked very hard to prepare it, when in reality it took only a few short minutes.
Seared scallops work beautifully as a vehicle for the sweet and tart dressing and the fennel ties it all together as a well-composed dish.
This recipe, without question, will become an instant favorite!
Scallops with Fennel & Blood Orange2018-04-07 14:18:36PrintIngredients- Scallops (10-12)- Muscle Removed
- Blood Oranges (2)
- Fennel- 1 Small Bulb
- 1 TBSP White Wine
- Extra Virgin Olive Oil
- Salt & Pepper (to taste)
Instructions- Cut top & bottoms off of one Blood Orange and remove outer skin/white membrane. Cut segments out of the orange and set aside for later plating. Core the Fennel and slice into thin strips.
- Rinse Scallops and pat (very) dry with a paper towel. Season with salt & pepper. In a medium frying pan with Olive Oil, sear the Scallops (approx 2-3 minutes per side- depending on size). Set aside under aluminum foil to finish cooking through.
- In a new frying pan, add Olive Oil. Once hot, add Fennel and toss for a minute. Add the splash of white wine and squeeze the juice from the remaining orange into the pan. Bring to a simmer (2-3 minutes) and remove from heat.
- Begin plating the Scallops and Blood Orange segments. Place Fennel around the dish and drizzle with pan jus. Serve ambient.
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Citrus Wheel Salad with Frisée & Mache Greens
Although various citrus fruits are available year-round, there is something about this time of year that has me anticipating using it in my cooking more than usual. It brings a brightness and juicy texture to a dish that you just won’t find using other fruits or vegetables. As we are right on the cusp of Spring, there is no better time to introduce some healthier, lighter options back into your diet. Welcome, the Citrus Salad.
This time of year, there are a ton of delicious citrus options in season to choose from in your local grocery store- Tangelos, Cara Cara Oranges, Kumquats, Meyer Lemons, and Blood Oranges are just among a few options you’ll find on the shelves right now, which makes it the perfect time to put together this Citrus Wheel Salad.
Something I am keen on lately is testing new types of salad greens and how they pair with various flavor profiles. I try to get away from the standard Romaine, Leaf Lettuces, Spring/Mesclun Mixes, etc. whenever possible to keep things interesting.
Frisée is always a go-to for me. The bitter flavor and crunchy texture works beautifully in salads, although I do typically like to pair it with another type of green since the bitterness of it can be overpowering.
In this recipe, I used Mache “Rosettes,” which get their name because of their unique shape. Each rosette has several delicate leaves, which are especially eye catching. The Mache Greens have a sweet, nutty flavor profile that work well the additional toppings used in this dish.
Accompanying the citrus and salad greens are beautiful roasted Heirloom Beets, chopped Pistachios, & sliced Fennel. Tie it all together with the light dressing of a delicious home made citrus- dijon vinaigrette.
Citrus Wheel Salad with Frisee & Mache Greens2018-03-13 21:17:41PrintSALAD INGREDIENTS- 3-4 Pieces of Assorted Citrus (see notes below)
- 1 Bulb of Fennel (core removed & sliced thin)
- 2 Small Golden Beets (Roasted)
- 2 Small Red Beets (Roasted)
- 1/4 Cup Chopped Pistachios
CITRUS- DIJON VINAIGRETTE- Zest from 1 Tangelo (or Naval Orange)
- Juice from 1/2 Tangelo (or Naval Orange)
- 1/2 Tsp Dijon Mustard
- 1 Tsp Honey
- 2 Tsp Champagne Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tsp Water
- **Can also add Fennel fronds (delicate green leaves at the top of the plant) to this vinaigrette to enhance the Fennel flavor.
InstructionsROASTED BEETS- Preheat oven to 400 degrees. Scrub beets and brush with olive oil. Wrap in aluminum foil and cook for approximately 45 minutes or until fork tender (depending on size). Rub off skins and cut into wedges. Set aside.
SALAD- Cut citrus into round disks and remove peels. Remove the Fennel core and slice thinly, (saving the fronds to later incorporate into the vinaigrette). Rough chop Pistachios. Set aside. Cut Frisee into bite sized pieces- removing the stem and layer with the Mache Greens onto a serving platter. Top with citrus wheels, Beets, Fennel, & Pistachios. Drizzle on vinaigrette and serve right away.
Notes- Citrus Used in this Recipe: Cara Cara Oranges, Navel Oranges, Grapefruit, & Tangelos
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