Enjoy this oil-free salad made exclusively for UC Davis Integrative Medicine by Chef Francisco Hernandez of Elizabeth’s Gone Raw. Avocado, kiwi and hazelnuts come to life with a simple but flavorful fennel vinaigrette.
1 cup water
1 fennel head
2 tablespoons agave nectar
1 tablespoon fennel seeds
1 tablespoon rice vinegar
1 tablespoon black pepper
Pinch of salt
2 tablespoons toasted hazelnuts
Pinch of chili flakes
Bring the ingredients for the fennel vinaigrette to a boil, remove from heat and allow them to cool. Add fennel vinaigrette ingredients into a high speed blender and blend. Set aside in the fridge.
Cut avocado and kiwi into small cubes and add them into a bowl.
Loosely chop hazelnuts and toss into bowl.
Add chilled fennel vinaigrette and chili flakes. Mix until coated and serve.
Elizabeth Gone Raw
Founded by Elizabeth Perry, Elizabeth’s Gone Raw is a celebration of nature and the ingredients of Earth – in their purest form. Each meal is designed to evoke the essence of raw foods, prepared with imagination and thoughtfulness. Each dish boasts a variety of colors, textures, tastes, and scents, combining foods in a way that is both healthful and innovative.