This salad is low on fat but high on flavor.  It combines the tender and subtle flavors of the hearts of palm with the tartness of the kumquats.  It’s all brought together with the rich and nutty flavor of the avocado – give it a try!  You won’t be disappointed.

What you need:

• 3 Hearts of Palm stalks
• ½ avocado, chopped
• ¼ cup chopped fennel
• 2 kumquats, seeded and sliced very thin
• 1 teaspoon chopped fennel fronds (leaves)
• 2 Tablespoons grated parmesan (not the canned)
• ½ Tablespoon olive oil
• ½ Tablespoon balsamic vinegar

 

How to Do it:

Cut the hearts of palm into slices.

Chop the fennel stalks and a little of the frond.

Add all the ingredients to a bowl and toss gently.

That’s it!  Easy, delicious and oh so good for you!

Serves 2

© Copyright 2017 The Lazy Gastronome

Apples, Apples, Apples!!  This dish is inspired by a salad I had when I visited a local hot springs spa.  It’s fresh and bright and bursting with flavors!

^[4]

What you need:

• 3 large apples, peeled and cut into bite sized chunks
• 1 cup of chopped fennel bulb   ^[5]
• ¼ cup of chopped fennel leaves   ^[6]
• ½ cup dried cranberries and walnuts  ^[7]

Dressing

• 3 Tablespoons of fresh lemon juice
• ¼ cup extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon of pepper
• 1 Tablespoon honey

 

How to Do it:

 

Place all of the salad ingredients in a large mixing bowl.

^[8]

Using a wire whisk, mix the dressing ingredients until they have emulsified, or thickened.

^[9]

Pour over the apples and mix well.  Cover and refrigerate for at least one hour.  Serve cold. (I garnished with bright nasturtiums, and edible flower with a peppery taste)

^[10]

Serves 4

^[11]

© Copyright 2015 The Lazy Gastronome