Ingredients
| blood orange | 1 |
| lemon | 1 |
| fennel | 1 bulb |
| red onion | 1/2 |
| mint | handful |
| pomegranate seeds | 1/4 cup |
| greens (kale, spinach, mixed greens, romaine) | 1 cup |
| toasted slivered almonds | 1/4 cup |
| white beans (or a bean of your choice) | 1/2 cup |
| extra virgin olive oil (EVOO) | 1 tsp |
Preparation
- Cut the stalks off the fennel. Peel off any outer layers and thinly slice or use a mandoline. Place in a large mixing bowl and set aside.
- Peel the blood orange and the orange pith and any white membrane. Slice the orange in chunks. Add to the bowl.
- Thinly slice the red onion and cut the mint. Add both to the bowl.
- Top with EVOO, pomegranate seeds, toasted almonds, beans, and a handful of mint. Squeeze the juice of one lemon, and toss.
Nutrition
- Calories: 551
- Protein: 21.4 g
- Fat: 21.6 g
- Carbohydrates: 80.3 g
- Fiber: 26.7 g