Serves: 5
Total Calories: 1,075
1. To make the topping, place the walnuts, honey, and lemon juice in a small bowl and mix well. Set aside.
2. Peel the clementines and separate the sections. Cut each section in half or thirds (depending on their size) and place in a large bowl along with the radishes, fennel, avocado, bell pepper, and parsley. Add the dressing and mix well.
3. Arrange the endive leaves on a serving platter. Fill each leaf with orange-fennel mixture, top with some honey-walnut topping, and serve.
For a Change . . .
* Peel and cut a navel or juice orange into bite-size pieces and use instead of the clementines.
This Fennel and Orange Salad with Honey-Walnut Topping recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.
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