Orange and Fennel Salad
Keto western omelet
Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.
Ingredients
5 Oranges.
2 Small Bulbs Fennel.
2 Ripe Avocados.
1 Small Red Onion.
8 oz. Watercress.
1/2 Teaspoon Coarse Sea Salt.
1/2 Teaspoon Freshly Ground Black Pepper
Instructions:
- Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
- Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
- Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.
- Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.
Explore your side dish options! Serve with aioli and a hearty salad. Or how about a delectable cauliflower mash?
And don’t let any of this chicken go to waste! It’s just as delicious – and versatile – the next day. Serve it cold or warm, or as the centerpiece of a gorgeous salad!
