Blood Orange + Fennel Salad - Bryan Johnson’s Blueprint

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the stalks off the fennel. Peel off any outer layers and thinly slice or use a mandoline. Place in a large mixing bowl and set aside.

Step 2

Peel the blood orange and the orange pith and any white membrane. Slice the orange in chunks. Add to the bowl.

Step 3

Thinly slice the red onion and cut the mint. Add both to the bowl.

Step 4

Top with olive oil, pomegranate seeds, toasted almonds, beans, and a handful of mint. Squeeze the juice of one lemon, and toss.