Chris' Organic Fennel and Orange Spring Salad!

TALK ABOUT A FRESH, VIBRANT TAKE ON SPRING!

Creative Culinary Inspiration from Mom. My mom was an amazing force in the kitchen. Salads were not necessarily her thing, but she knew I loved them. And in her later years before she passed, she dazzled me--oh how I loved and still love my mom!--with not only her creativity but with the pure deliciousness of a fresh, flavorful fennel and orange salad she conjured seemingly so easily and lightly out of thin air. I had never had anything like it. Nor was there a recipe to rely on. Fast forward to this past Sunday when I channeled my channeled my creativity and inner Mom, found a base recipe online (thank you, scrummylane.com!), and made it my own, Chris style. Always starting with the best, highest quality, cleanest, organic ingredients.

I'm a Salad Girl at Heart--and This Salad is a Game-Changer! I enjoy a beautiful, energizing, healthful salad almost every day for my midday meal. Loads of phytonutrient-rich, fiber-rich greens and veggies, nuts and seeds loaded with amazing nutrients, proteins and fats, a quality "hero" protein--usually my meal-prepped baked wild sockeye salmon, made simply with good olive oil and pink salt. I change the ingredients up seasonally and based on what I have a hankering for or what looks good at the store, generally not straying too far from my usual salad basics: mixed green lettuce, rainbow carrots, celery, radish, pumpkin seeds, some nuts (I've been into pecans and Brazil nuts lately--yum!), a quality hero protein, perhaps sweet potato or some Medjool dates, topped off with a good organic olive oil. But this spring, a beautiful memory of my mom's creation — once lovingly replicated by my daughter in a pure act of Thanksgiving love — inspired me to finally make my own version. And I'm so glad I did.

Why It's So Good for YOU. This salad is as nourishing as it is delicious. Fennel is rich in fiber, Vitamin C, potassium, and powerful antioxidants; its unique phytonutrients support digestion and reduce inflammation. Oranges deliver a natural burst of Vitamin C and immune-boosting goodness. The olive oil-based dressing provides heart-healthy monounsaturated fats and anti-inflammatory benefits. And the asparagus? A prebiotic powerhouse that feeds your good gut bacteria ("good bugs" = probiotics) and promotes a healthy digestive system. This is healthy lifestyle on a plate — beautiful, vibrant, and super nourishing, all in a fresh, "here's to spring" sort of way.

HOW TO MAKE YOUR GORGEOUS SPRING SALAD.

Inspired by scrummylane.com's Fennel and Orange Salad — elevated Chris style! While the first time making any recipe or creating something from scratch always takes a little more time (e.g., how do I prep the fennel, I never use fennel!), now that I've done it once it'll be super easy next time. The key is always to start with having your ingredients organized and prepped. As an example, since I knew I wanted to use salmon as the protein "hero", I prepped that in advance.

INGREDIENTS. (Serves 2-4)

Note: Add or substitute to your taste and sensitivities! Many recipes call for shaved parmesan — I skipped it to keep it clean and dairy-free. You do YOU!

For the Salad.

• 1 4-oz. clamshell of Organic Lettuce (I used "Sweet Crunchy Mix")

• 1 large or 2 small-medium Fennel Bulbs (keep the "fronds" -- they go in the salad!)

• 1 bunch Asparagus (you'll parboil quickly for that fresh green "eye candy" color!)

• 1 5-oz. package Fresh Mint Leaves

• 2 Oranges (I used Organic Minneola oranges--use whatever looks good to you!)

• Protein of Choice (I used my Baked Wild Sockeye Salmon--recipe below)

For the Dressing.

• 2 TBSP Fresh Lemon Juice

• 2 TBSP Olive Oil

• 1 tsp Honey

• 1-2 tsp Pink Salt

• 1/2 tsp Black Pepper

INSTRUCTIONS.

Prep your protein first. If using salmon, place wild sockeye salmon filets skin-side down on a foil and parchment-lined sheet pan. Drizzle with a little good olive oil and a pinch of pink salt. Bake at 400°F for 15–17 minutes. Set aside to cool slightly before removing the skin.

Prep your asparagus. Bring a pot or pan of water to a boil. Add asparagus and parboil for just 2–3 minutes — you want them bright green and still crisp! Immediately transfer to an ice bath (a bowl of cold water with ice) to stop the cooking and lock in that gorgeous color. Drain and set aside.

Prep your fennel. Cut off both ends of the fennel bulb and remove any tough or discolored outer layers. Slice thinly — like you would an onion. Reserve those beautiful feathery fronds to toss into the salad. Pro Tip: Place sliced fennel in a bowl of cold water with a squeeze of lemon to prevent browning while you prep everything else.

Prep your oranges. Slice the top and bottom off each orange. Stand upright and carefully cut away the peel and white pith downward with a sharp knife. Slice into rounds or segment — whichever feels right to you!

Prep your lettuce and mint. Rinse and set aside, ready to access.

Make your dressing. Whisk together the lemon juice, olive oil, honey, pink salt, and black pepper in a small bowl until well combined. Taste and adjust to your liking.

Assemble your salad. In a large bowl or on a beautiful platter, layer your greens, fennel slices, fennel fronds, orange segments, asparagus, and fresh mint. Top with your protein of choice. Drizzle the dressing over everything just before mixing and serving.

HERE'S TO SPRING SALAD MAGIC!

I hope this salad brings you as much spring-inspiring joy as it brought me to create. And that it makes your other delicious recipe memories jealous. My mom is surely happy knowing her creative, improvisational masterpiece is still inspiring smile-inducing deliciousness--and good health--all these years later.

PRO TIP: Always use the freshest, highest-quality ingredients. Organic whenever possible. And don't dress the salad until right before serving to keep everything crisp and vibrant!

HERE'S TO YOUR HEALTHIEST HAPPIEST YOU! ☀️

Chris Arnholt, NBC-HWC, FMCHC