Citrus Fennel Grapefruit Slaw
1 bulb of fennel
1 Tbsp raw honey or maple syrup
2 tsp olive oil
1/8 tsp sea salt
1. Cut away the grapefruit peel. You can leave the white part (the pith) on the grapefruit, as this section of the fruit is the best source of vitamin C and antioxidants. Then slice the grapefruit into segments, as thin as possible.
2. Slice the fennel as thin as you can. If you have a mandolin you can use it to slice the fennel. Save a large handful of the green leafy part of the fennel (it looks like herbs). Finely chop the green leafy part (as you would do with parsley).
3. Mix together the juice of 1 lemon with olive oil, honey or maple syrup, and sea salt.
4. Toss all ingredients together in a bowl. Let sit for 15 minutes before serving to soften the fennel and for the flavours to marinate.