So a picture at Whole Foods inspired the salad. The fennel is sliced paper thin as are the oranges. Place them nicely on a bed of field greens, top with some sliced avocado, grape tomatoes and sprinkle with lime and some balsamic vinegar. The flavor is amazing. The avocados add to the flavor but would not be missed if dietary requirements dictate they not be added.
As a complement, I added some favorites. The tofu is grilled with a Thai red curry sauce (red curry, tamari sauce, rice wine vinegar, chopped ginger root, honey and optionally a drizzle of sesame oil). The roasted root vegetables include sweet potatoes, white potatoes, and 1/2 turnip diced, tossed in a dash of olive oil, chili powder, cumin, crushed garlic and roasted in an oven for 45-50 minutes. Finally a wedge of cabbage steamed (about 7-10 minutes) rounds out the plate.
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