What root vegetable could pass for a weed like kale, is rich is fiber, potassium and vitamins, looks like a combination of celery and dill, and has an anise/ licorice taste? Yes, you guessed it: FENNEL!
Cook with me here
What do you make for an old friend who just recently moved to the heat of Austin, Texas from San Francisco, California, who doesn’t eat red meat, avocado, or fish?
Yes, it was 100 degrees when we had our luncheon and she was NOT accustomed to it! I know there are avocados in this recipes but I served them on the side since avocado is a staple in our home and in Austin.
This salad offers the perfect blend of flavors for anyone who can appreciate good cuisine on a hot day, even my meat craving husband. I often get the, “where is the protein from him?” But not with this recipe!
Recipe:
Makes approximately 6 servings
1 1/2 cups sweet potato baked cubes (approximately 2 whole sweet potatoes)
2 Tablespoons olive oil
1/4 teaspoon salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
3 medium fennel bulbs, halved lengthwise, cored, and very thinly sliced (about 5 cups)
2 medium ripe avocado, peeled and pitted, and thinly sliced
1/4 cup fresh mint leaves, finely chopped (recommend food processor)
1/4 cup fresh Italian parsley leaves, finely chopped (recommend food processor)
Dressing:
Juice of 1 lime
1 Tablespoon olive oil or more to taste
1 Tablespoon white wine vinegar or more to taste
1/8 teaspoon salt or more to taste
1/8 teaspoon fresh ground black pepper or more to taste
Baked sweet potatoes: Preheat oven on 375F. Cut sweet potatoes into approximately 1 inch cubes. Place on baking sheet and sprinkle with approximately 2 Tablespoons olive oil, salt, and pepper. Bake for approximately an hour or until a fork can puncture easily through a few cubes.
Combine the sliced fennel, sweet potato, avocado, mint, and parsley in a large mixing bowl. Combine the lime juice, oil, vinegar, salt, and pepper in a separate small bowl. When ready to serve, combine and toss to mix in large salad serving bowl. Let the salad sit for half an hour at room temperature to allow the flavors to combine. Serve onto individual plates and enjoy.
