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Citrus and Fennel Salad with Rosewater Vinaigrette

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With every bite you take, you determine the health, glow and beauty of your hair and skin. Ayurveda indicates that purposeful eating makes us beautiful from the inside out. The best way to turn back the clock is to eat mindfully.

In my world, eating mindfully can taste incredible.

I explored new ways to use my favorite edible skin care ingredients and tied them together with a touch of something unexpected, by adding hydrating, skin soothing rose water!

Adding a touch of rosewater can lend the most delicate flavors to dishes. It enriches the flavors, and while I’m not advocating adding rosewater to just any of your dishes (that could get weird), using it when you can will help you keep that summer skin glow all year round.
Here are few other ingredients in my Citrus and Fennel Salad with Rosewater Vinaigrette that will turn back the clock on your skin:



Pistachio – High in antioxidants, protecting us from skin damaging free radicals and the vitamin E protects our skin cell membranes, protecting us from dryness and pigmentation

Fennel – Helps with removal of toxins from the body, reduces puffiness, and strengthens hair and helps to prevent hair loss

Citrus- The high levels of ascorbic C in citrus is essential to good skin, this keeps your body producing collagen, preventing sagging skin and wrinkles

Arugula- High in vitamin A, a powerful antioxidant that protects our skin, teeth, and eyes. Also contains a decent amount of collagen building vitamin C

Avocado- The poly and monounsaturated fats protect your skin, the high vitamin content metabolizes free radicals and protect against UV rays and dry scaly skin, and stimulate collagen production too

Rosewater – Although commonly used topically for skin, rosewater is hydrating and detoxing, flushing out “breakout” inducing toxins

Rezept für 2 Portionen

Citrus and Fennel Salad with Rosewater Vinaigrette

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1 cup arugula organic, rinsed
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1 bulb fennel large, shaved thin on mandolin
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1 blood orange small or medium, peeled and sliced in wheels
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1 Valencia orange medium, organic, peeled, segmented
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1 avocado small, sliced thin
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¼ cup roasted pistachios organic

Prepare produce as indicated. Set aside and make the vinaigrette dressing, adding all ingredients, with the exception of the oil. Shake well, and add oil in last, shake vigorously and refrigerate until use.

In a salad bowl, gentle toss the fennel, navel orange segments, and arugula with the 1 tablespoon vinaigrette dressing. Layer on plate, add avocado, blood orange, and finish with sprinkle of pistachios. Drizzle with another tablespoon of dressing and serve chilled.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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