1 ½ cups olive oil
4 tablespoons lemon juice
1 ½ cups fennel fronds picked from the stems roughly chopped
2 cloves garlic
1 teaspoon sea salt plus more to taste
1 teaspoon honey or agave
creamy vegan fennel pesto
Add 4 tablespoons of hemp seeds to fennel vinaigrette
creamy feta fennel pesto vinaigrette
Add 1/2 cup to 3/4 cup crumbled feta to fennel vinaigrette
spiced sunflower seeds
2/3 cup raw sunflower seeds
½ teaspoon ground coriander
2 teaspoons Braggs liquid aminos or tamari
citrus avocado kale salad
1 bunch kale or spigarello, stems and trimmed
drizzle of olive oil
¾ cup thinly sliced fennel bulb
½ cup thinly sliced cucumber
1/3 cup thinly sliced radish
½ large pink grapefruit fruit segments only
1 small avocado thinly sliced
Make the fennel pesto vinaigrette.
Add ingredients to Vitamix in the order listed and blend until smooth. If using the Ascent blender, set the level to 4 and the timer to 2 minutes, and press start. For a creamy variation, add hemp seeds or feta, depending on whether you’d like a vegan or dairy version, and set the timer to blend for another minute, at level 4+ or medium-high.
Make the spiced sunflower seeds.
Heat the sunflower seeds over medium heat in a medium-large frying pan, shaking the pan occasionally until they turn golden brown, 3 to 5 minutes. Once golden brown, remove them from the heat and sprinkle with coriander. Shake pan to distribute the coriander evenly, then drizzle with the liquid aminos or tamari. The liquid will sizzle and evaporate, coating the seeds as it does.
Make the salad.
Give the kale or spigarello leaves a rough chop, and place them in a large bowl. Drizzle them with a bit of olive oil, and give them a nice massage, at least 30 seconds or so, until the leaves become deep green and tender.
Toss in all other salad ingredients, and top with spiced sunflower seeds. Just before serving, drizzle with the fennel pesto dressing of your choice!