What with all the rain today, it finally cooled down and I was actually inspired to make something low-impact and fresh with some typically spring-y flavors.
Spring Fennel Salad
1 fennel bulb
1 TBS olive oil
1 TBS balsamic vinegar
salt + pepper
1 c. cooked brown rice
8 chopped black olives
2 large handfuls of spinach
1/2 cup raw sunflower seeds
slice fennel bulb and onion and toss in a bowl with olive oil, salt,
pepper, and balsamic vinegar. Let marinate for at least one hour.
-In the meantime, cook rice unless you already have some made.
-Divide into two bowls: spinach, topped with warm rice, olives, sunflower seeds, and (hopefully by now) slightly wilted fennel/onion mix.
-Dust with dill and extra black pepper.
Yah so this is super simple but really delicious and pretty versatile. Switch up the grains if you want. It would also taste delicious with chopped zucchini, avocado, or fresh peas, none of which I had in the house but wish I had. I happen to like fennel a lot but some people don't. It's kind of sweet, which is countered well in the salad with the olives. You could also roast the fennel to mellow the flavor out, but I like the crunch.