Herb-Infused Fennel and Angelica Salad with Citrus Vinaigrette Ingredients: - 2 medium fennel bulbs, thinly sliced - 1 cup fresh angelica leaves, chopped (or substitute with fresh parsley if not available) - 1/2 cup fresh mint leaves, chopped - 1/2 cup thinly sliced red onion - 1/2 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup toasted pine nuts (optional) - Salt and pepper to taste For the Citrus Vinaigrette: - 1/4 cup extra virgin olive oil - Juice of 1 lemon - Juice of 1 orange - Zest of 1 lemon - Zest of 1 orange - 1 tablespoon honey or maple syrup - Salt and pepper to taste Instructions: 1. Start by preparing the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, orange juice, lemon zest, orange zest, honey, salt, and pepper until emulsified. Set aside. 2. In a large salad bowl, combine the sliced fennel, angelica leaves, mint, red onion, cherry tomatoes, and avocado. Gently toss to mix the ingredients. 3. Drizzle the citrus vinaigrette over the salad and toss gently to ensure the salad is evenly coated. 4. If using, sprinkle the toasted pine nuts on top for added crunch and flavor. 5. Season with salt and pepper to taste. Serve immediately or let it sit for about 10 minutes to allow the flavors to mingle. Nutrition Value (per serving, serves 4): - Calories: 220 - Total Fat: 16g - Saturated Fat: 2g - Cholesterol: 0mg - Sodium: 120mg - Total Carbohydrates: 18g - Dietary Fiber: 6g - Sugars: 4g - Protein: 4g - Vitamin A: 15% DV - Vitamin C: 30% DV - Calcium: 4% DV - Iron: 8% DV Enjoy your refreshing Herb-Infused Fennel and Angelica Salad with a zesty citrus vinaigrette!