I was just re-reading Stacie’s post on not wasting food, and I was inspired to go through my kitchen, find the ingredients that were about to turn, and make something with them. One about-to-go-limp fennel bulb. Check! One soon-to-shrivel grapefruit that was left on the counter sometime last week. Check! The remains of bag of raw almonds that Stacie and I shared over the weekend at the Brooklyn Food Conference (see the shout out to just a few of the great people we met below*)—not great to begin with and getting softer by the day. Check!

Here’s a quick and easy Grapefruit, Fennel, and Almond Salad. It was Atticus’s first raw fennel. The verdict? “It crunches in my mouth!”

Grapefruit, Fennel, and Almond Salad

(for kids 12+ months)

1 bulb organic fennel bulb

2 organic grapefruit

1/4 cup organic almonds, toasted (and chopped if feeding to kids under age 4 years)

1/4 cup organic parsley, chopped

1/2 tsp organic olive oil

sea salt and pepper to taste

1. Core, quarter, and thinly slide fennel bulb.

2. Peel and segment grapefruit. Removing all peels and pith.

3. Combine fennel, grapefruit, almonds, parsely, and olive oil in bowl. Toss. Season with salt and pepper to taste.

Note: There is a lot of disagreement about when it’s safest to introduce tree nuts. Some pediatricians (and we) believe that it is safe to introduce nuts to children without other food allergies or family history of food allergies at 12 months. Others encourage parents to wait until 24 or 36 months. Speak to your pediatrician about what’s best for your child. And if you’re concerned at all, leave them out.

*It was so great meeting everyone, including Cathy from Not Eating Out in NY, holistic nutrition counselor Jennifer Schonborn, Chris from Meatless Monday, and Otis from The K5. Please visit them all! And don’t forget to tell them that the ChowMamas sent you!