Zucchini Salad with Fennel, Capers, and Grapefruit
Zucchini, fennel, and romaine provide fiber and a crisp vegetable base, while capers and grapefruit add a salty-tart contrast. The avocado-oil dressing takes only a few minutes, so serve the salad right after mixing.
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Servings: 1 (1 serving ≈ 285 gram)
Digestion time: 3 hour
Slice the zucchini (150 g) into thin strips, grate the fennel (50 g) coarsely, tear the romaine lettuce (30 g), and combine everything with the capers (15 g).
Grind the fennel seeds (3 g) with the mint (1 g), add the avocado oil (15 g) and grapefruit flesh (20 g), then mix the dressing.
Dress the salad with the mixture, season with table salt (1 g), and serve immediately.
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