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🍽️ Fresh Bowl with Fennel, Citrus Fruits, and Green Asparagus

443 kcal · 30 min · 4 servings

Ingredients

• 400 g organic orange (2 organic oranges)
• 300 g grapefruit (1 grapefruit)
• 1 bulb fennel (1 large fennel bulb)
• 300 g green asparagus
• 4 tbsp light vinaigrette
• 175 g romaine lettuce heart (1 romaine lettuce heart)
• 250 g chicory (2 chicory)
• sea salt
• coarsely ground pepper
• 125 g buffalo mozzarella

Instructions

1. 1. Peel the oranges and the grapefruit thickly. Remove the white bitter pith as well.
2. 2. Cut the deseeded fruits into thin slices.
3. 3. Remove the tough outer leaves from the fennel.
4. 4. Wash the fennel thoroughly.
5. 5. Set aside the green fennel fronds for later.
6. 6. Shave the fennel bulb as thinly as possible.
7. 7. Remove the woody bottom ends from the green asparagus.
8. 8. Peel the bottom third of the asparagus spears if they are fibrous.
9. 9. Slice the asparagus spears into very thin rounds.
10. 10. Place the shaved fennel, citrus fruits, and asparagus into a bowl.
11. 11. Pour the vinaigrette over the ingredients.
12. 12. Toss everything well.
13. 13. Let the mixture marinate for 15 minutes.
14. 14. Remove the outer leaves from the romaine lettuce.
15. 15. Wash the lettuce leaves.
16. 16. Spin the lettuce dry.
17. 17. Remove the tough central ribs from the chicory.
18. 18. Slice the chicory into thin rings.
19. 19. Add the romaine lettuce and chicory to the marinade.
20. 20. Season the salad with salt and pepper.
21. 21. Toss everything together once more.
22. 22. Arrange the salad decoratively in a large bowl.
23. 23. Let the buffalo mozzarella drain well.
24. 24. Tear the mozzarella into small, irregular pieces.
25. 25. Distribute the mozzarella pieces over the salad.
26. 26. Finely chop the reserved fennel fronds.
27. 27. Sprinkle the fennel fronds over the salad as decoration.

Nutrition per serving

• kcal: 443
• Protein: 17 g · Fett/Fat: 20 g · Carbs: 42 g