Citrus Fennel Salad

This salad is light, refreshing, and exactly what your body craves when you need to de-bloat, boost digestion, and feel your best. Fennel helps reduce water retention and supports your gut, while citrus is loaded with enzymes and vitamin C to support your metabolism and immune system. Bonus: the honey citrus dressing is so good, you’ll want to drink it.

Ingredients for the salad:

• 1 ruby red grapefruit

• 1 navel orange

• 2 cups romaine, chopped

• ½ fennel bulb, cored and sliced very thin using a mandoline (about 2 cups sliced)

• 1 tbsp Castelvetrano olives, coarsely chopped

• 1 tbsp fennel fronds, minced

• 1 tbsp mint leaves, torn

• 1 tbsp basil leaves, torn

• ½ cup honey citrus dressing (recipe below)

For the dressing:

• ¼ cup olive oil

• 2 tbsp honey

• Juice of 1 lemon

• ¼ cup orange juice (you can use the juice from your segmented orange/grapefruit)

• ½ tsp fine sea salt

• ¼ tsp freshly ground black pepper

Instructions:

1. Segment your citrus: Use a sharp paring knife to remove the peel and white pith from your grapefruit and orange. Working over a bowl to catch the juice, cut out the segments and discard the membranes.

2. Build your salad: In a large bowl, combine chopped romaine, sliced fennel, citrus segments, olives, fennel fronds, mint, and basil.

3. Dress it up: Drizzle with your honey citrus dressing. Toss until everything is well coated.

4. Serve + glow: Eat immediately for max freshness and flavour.