February 2020 | The Honest Spoon

Well here we are and it’s already the back half of February. January felt like the longest month EVER and now time is flying. CRAZY.

On the bright side, it was sunny all week here in Portland. Still cold- but who cares! We’ve had SUN!!! I almost forgot what it felt like to see blue skies.

In other news…I struck gold with this week’s Imperfect produce box. I ordered a few varieties of oranges- Valencia, Cara Cara and Blood Oranges. They were all perfectly ripe- sweet and juicy. In the same order I had shallots and avocado. With a bulb of fennel, from the fridge, I got to work on one of my favorite salads of all time- Insalata di Agrumi. My Mom tells me that her Nonna used to make this when she was little.

As my husband would say- this salad is DELIGHTFUL. You get the sweet tang of the oranges, the creamy bite from the avocado, the crunch from the fennel, and that savory hit of shallot, salt & pepper. Then you finish it off with a small amount of extra virgin olive oil and honey.

DELIGHTFUL.

PIN THIS RECIPE

SICILIAN CITRUS SALAD [GLUTEN FREE, PALEO, VEGAN, WHOLE 30]

| serves 2 |

INGREDIENTS:

• 1 Blood Orange

• 2 Cara Cara Oranges

• 2 Valencia Oranges

• 1/2 Avocado

• 1/4 bulb fennel, thinly sliced

• Fennel bulb fronds (leaves)- trimmed and chopped

• 1/4 shallot, thinly slices

• 2 tablespoons extra virgin olive oil

• 1 tablespoon honey or agave nectar

• salt & pepper to taste.

METHOD:

1. Cut off the ends of the oranges and remove the rinds. Remove all the pith and slice into even rounds- about 1/4 inch thick. Distribute slices evenly between two plates.

2. Cut the avocado into slices and divide between the two plates. Then, thinly slice the fennel and shallot. Divide evenly between the two plates.

3. In a separate bowl, whisk together the olive oil and honey. Drizzle over salads and top each with the fennel fronds. Salt and pepper to taste.

Hope you love it as much as I do!