This salad is light and fresh. Perfect in the summer as a light lunch or a side dish.
Fennel supports healthy digestion and contains the antioxidant flavonoid quercetin that has anticarcenogenic properties. Lemon supports the liver function and has antimicrobial properties.
1 fennel bulb
7 white mushrooms
1 orange (navel, blood, Mandarin or Valencia)
Juice of half lemon
1 tablespoon olive oil
5 basil leaves
-Trim the ends off the fennel bulb.* Thinly slice the fennel bulb into thin rings. Place in bowl.
-Remove the mushroom stems and thinly slice the heads.*
-Toss in bowl with fennel.
-Peel orange removing all the white pith. Separate the segments, cut each one in half and remove seeds.
-Toss citrus with fennel and mushrooms.
-Add lemon and olive oil to bowl and toss to coat the fennel, mushroom and orange segments. Salt and pepper to taste. Sprinkle with parmesan.
* Fennel and mushroom trimmings can be saved in freezer for making stock or bone broth.