If you can't go out, bring the sunshine in!
We love bringing citrus into our diets right now to build immunity.
Also plenty of D3, lot of water, and fill those bowls with green goodness.
- 1 fennel bulb thinly sliced
- 1 avocado peeled and cut into chunks
- 2 pink grapefruits peeled and segmented
- 2 handfuls lightweight greens such as pea shoots, baby spinach, or watercress
- Shaved Parmegiano-Reggiano cheese
- Citrus dressing
- For the Dressing
- 1/4 cup fresh squeezed grapefruit juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced shallot
- 1 teaspoon grainy brown mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
- For the Dressing
- Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.
