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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 26, 2007

Fennel and Avocado: A Match Made In Heaven

By Aaron

Mark’s friend Chef Oren is back with another savory recipe this week in which he features the oft-neglected fennel bulb. Fennel has a mildly sweet licorice flavor and a wonderful crunch in every bite. It is a good source of vitamin C, folate, potassium and dietary fiber. I’ve had this recipe twice in the last week and love it. Sometimes it can be a little difficult finding fennel, but if you can get your hands on it be sure to give it a try.

Further Viewing:

Quinoa Salad

Simple Fruit Salad

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10 Comments on "Fennel and Avocado: A Match Made In Heaven"


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9 years 9 months ago

Looks absolutely splendid, unfortunately I’m allergic to avocado!!! Am I a weird freak with freakish freakiness because I get sick when I eat avocado (even though it tastes so good), or are there others out there with this same affliction?

6 years 4 months ago

I get it too, but usually if the avocado is either too rope or not ripe enough… and if there isn’t enough acid and salt to help digestion. Hope that helps!

9 years 9 months ago

Bummer Wilson. Sounds yummy. Sometimes at the grocery store it’ll say anise instead of fennel. It is good a little roasted too.

9 years 9 months ago
I recently had duck with roasted whole fennel bulbs. Mmmmm!!!!! That was a treat. Wilson, you are not weird, but that’s unusual 🙂 Ummm…try fennel with fattening meats like duck or dark turkey meat instead of avocado. Or roast it with carrots. Here are some fennel recipes: Some use dried fennel…but I like the whole, fresh thing. The Romans used a lot of anise/licorice flavorings, such as fennel, in their cooking. A great, easy stew, if you don’t mind the occasional grain (I do this VERY rarely): pearl barley boiled with garlic, olive oil, water of course, and sea… Read more »
9 years 9 months ago

Looks SO GOOD and easy to prepare! Great idea!

9 years 9 months ago

I LOVE fennel and avocado – but don’t really love watching cooking videos…. any chance of posting the recipe? Thanks!


Caloi Rider
9 years 8 months ago

Wilson, don’t worry, I recently discovered a food allergy of my own to something in a loaf of bread my wife bought. I guess that’s what I get for eating carbs, eh Mark?
Yeah, food allergies are no fun.

Maxine Humpherys
Maxine Humpherys
7 years 4 months ago

I used to eat avocados and loved them, but ate an avocado and raw onion sandwich and got sick – stomach didn’t like it. Now I can’t eat avocados (or raw onions either).

Gem Scales
7 years 3 months ago

My sister in law used to love avacado roles at sushi bars. Then one night she had a bit too much saki and decided she would never eat it again.