I am not a big believer in taking artificial vitamins. In fact I don’t take them at all. When it comes to vitamins I believe in turning to real food. Food can have amazing medicinal properties in its purest form! Why not opt for fresh fruit that is packed with healthy vitamins rather than swallowing a pharmaceutical (the size of a horse tranquilizer) that claims to have all the supplements your body needs?
Mmmm I’m not convinced. With winter banging down the door and our bodies needing extra support, this dish is one for the whole family to keep their bodies strong.
One of the most effective cold and flu fighters is Vitamin C.
I paired up with Woolworths on an exciting dish that is packed with this winter warrior and bursts with the fresh flavour that so many of us crave after weeks of consuming bowls of stew brimming with meat and potatoes.
Woolies have such a great variety of fresh citrus in store. This salad pairs perfectly with a delicious fresh piece of fish, which will offer you protein, vitamin D and omega-3 fatty acids.
- 1 orange halved and thinly sliced, about 4mm
- 4 oranges, peeled
- 2 grapefruit, peeled
- 75 grams pomegranate seeds
- 1 fennel bulb, thinly sliced (do not use the leaves)
- 3 avocado
- 6 sprigs of mint
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 small lemon, juiced
Preheat your oven to 100 degrees Celsius.
Place the thinly sliced oranges on a cooling rack and pop them in the oven for 1 hour. Keep an eye on them as this can vary due to slice thickness and oven accuracy. You want them to still be tacky but crisp!
Using a sharp knife segment your oranges and grapefruit. Remove the membrane from each individual piece. Put the segments in a bowl. Don’t be too rough with them, as all the juice will escape!
For this recipe I used the Woolworths pomegranate seeds (A lovely cheat!)
If you bought your pomegranate whole, cut the top off and score 2cm down the side. Get a big bowl of water and crack the pomegranate open under the water. This will help with the mess. Release the seeds from the compartments. Once done, the seeds will sink and the husk will float! Set the seeds aside.
Peel and slice your avocados. Drizzle with lemon to prevent browning.
On a large platter you are going to layer your salad.
This salad does not do well tossed, as it will become too soggy. Layer your citrus and your fennel with your avocado and pomegranate and top with your mint leaves and dehydrated citrus chips for decoration!
For the dressing, mix all the ingredients together and drizzle just before serving!
Serve with a prefect piece of fresh fish!
*This blog post was sponsored by Woolworths. All opinions are my own.