Seared Fennel with Citrus, Kale & Avocado

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A delicious + colorful dish bursting with wonderful flavors of the season; seared + caramelized fennel, bright + tangy cara cara oranges, creamy avocado kale & raw sesame seeds for crunch. This recipe is easy to prepare. It may take a bit longer the first time, but once you have it down it should be ready in 10-15 minutes. Recipe below serves 2 mains dishes. We like serving with red quinoa for extra plant protein & fiber. Hope you Enjoy! xoxo

 
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FENNEL + FRONDS

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CARA CARA ORANGES OR OTHER CITRUS

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KALE + LEMON + AVOCADO

 

LIST

1 fennel bulb with fronds

1 bunch dino kale

1 avocado

2 cara cara oranges - or blood oranges

1 lemon

raw sunflower seeds

high quality evoo +/- coconut oil (optional)

flaky sea salt such as maldon (optional)

crushed red chili flakes (optional)

HOW TO

  • Begin with kale, wash + destem by sliding a sharp knife down each side of the spine. Compost stalks & tear kale into pieces then spin or dry leaves with towel. Once the kale is dry, add to a large mixing bowl, squeezing juice of 1 lemon all over + sprinkling with a pinch of salt (if using) Gently massage lemon into leaves. Set aside.

  • Using a sharp knife, cut the fennel stalk off the bulb & cut the bulb in half lengthwise. Now, to each half, cut into wedges lengthwise, no more than 1/2” thick. Remove fronds from stalks, set aside, then chop the stalks.

  • Cut 1 Cara Cara in half and set aside. To the other Cara Cara, cut off both ends. Using a sharp knife, cut peel + pith away from top to bottom, working around the orange until all pith is removed. Working with just the flesh, cut out each section from the membrane. Cut each slice into 4-5 pieces. set aside.

  • Heat a large iron skillet and slick with a bit of evoo or coconut oil (or omit oil). Once hot, spread the fennel wedges + chopped stalks out over the skillet. Sear 3-4 minutes until lightly browned, then flip each wedge. Sear on opposite side about 3 minutes. With the cara cara orange which was cut in half, squeeze the juice over the fennel and cook until just caramelized then remove from heat.

  • Cut avocado in half lengthwise & deseed. Scoop flesh out of both sides and add to bowl with kale. Gently massage avocado into leaves. Place kale onto 2 large plates, arrange cara cara pieces + fennel and top with fronds and sunflower seeds. Serve immediately.

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The Coast Ridge