fennel pomelo salad

hot flash cook

Hot Flash Cook Fennel Pomelo Salad

serves 4

ingredients

• 1 large fennel bulb, thinly sliced
• 2 pomelos, segmented and pith removed

  heart healthblood sugar & pre-diabetes
• 1/4 cup pomelo juice (reserved)
• 3 tablespoons extra virgin olive oil

  heart healthachy joints
• 1 tablespoon apple cider vinegar
• 1 teaspoon whole grain Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 tablespoons raw almonds, sliced

  bone density (I'm shrinking!)heart health
• 1 tablespoon fresh mint leaves, torn
• 2 tablespoons pomegranate seeds (optional garnish)

  heart healthhot flashes & night sweats

method

1. Slice fennel bulb thinly using a mandoline or knife. Place in a large bowl.
2. Segment pomelos by cutting away peel and pith, then separating segments. Squeeze pith to reserve juice.
3. Whisk together olive oil, apple cider vinegar, mustard, salt, and pepper.
4. Pour dressing over fennel and toss gently.
5. Let sit 10 minutes for fennel to soften slightly.
6. Top with pomelo segments, raw almonds, fresh mint, and pomegranate seeds if using.
7. Serve chilled or at room temperature.