September 26 2007

Fennel and Avocado: A Match Made In Heaven

By Aaron
16 Comments

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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16 thoughts on “Fennel and Avocado: A Match Made In Heaven”

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  1. 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?

    1. 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!

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

  3. 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: http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-A-M/Fennel/Top.aspx
    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 salt and fresh ground pepper. Add in chopped leeks, carrots, and fennel bulbs. It’s really easy and tastes great! I’m sure it would be great with stew meat or chicken breast, too. If you used some hearty beans and meat, you could easily forgo the barley and avoid those carbs. 🙂

    Wow…maybe I need to make this for dinner…hmmm

  4. You’ve got my mouth watering, Sara! I’m about to nix my plans for another fennel and avocado salad so that I can start stewing asap.

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

    Sara

  6. 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.

  7. 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).

  8. 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.

    -Chris