Grapefruit Fennel Salad
2 large bulbs fresh fennel, halved and sliced paper thin
1 small handful fennel fronds
1 small handful cilantro, chopped
2 ruby grapefruits, peeled with a knife and sectioned
1 small handful currants
sprinkle of himalayan salt
drizzle of extra virgin olive oil
1 rounded teaspoon xylitol or raw honey (optional)
Pile all ingredients into a large mixing bowl, toss well with fingers until juicy and glisteny. Let sit 10 minutes for flavors to marry and serve. Or, for most jubilant flavor, cover and chill overnight. Serve chilled.
Note: To cut the peel off of a grapefruit, slice off both ends, set the fruit on one of those ends, then run the knife down the curve of the fruit from top to bottom, cutting off both the yellow peel and the white pith. Keep slicing downward, rotating the fruit as you go. To section the grapefruit, slice along the inside of each white membrane section – the fruit will pop right out. Be sure to hold the fruit over the salad bowl to catch all that ruby juice. It’ll act as the dressing when combined with the olive oil. To make this a full lunch with a little protein, add slices of avocado. A beautiful combo!