Fennel & Apple Salad

Natalia Karoway

Tags recipes, salads

Fennel & Apple Salad

Serves 2 as a dinner salad

  • 1 small fennel bulb
  • 1 medium apple
  • 1/3 cup freshly squeezed lemon juice
  • ½ of a small sweet onion
  • 2 tablespoons cold-pressed hemp oil
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon poppy seed
  • 1 tablespoon fennel sprigs
  • ¾ teaspoon Himalayan salt
  • 2 cups micro or baby greens
  • Shave the fennel very finely using a mandoline.
  • You should end up with around 1½ cups of shaved fennel.
  • Core the apple and slice with the mandoline.
  • Cut the sliced apple into very thin strips with a knife.
  • In a large bowl, toss the fennel and apple immediately with the lemon juice to prevent browning.
  • Slice the onion very finely with the mandoline.
  • Add the onion, hemp oil, olive oil, poppy seed, fennel sprigs and salt.
  • Mix very well.
  • When ready to serve, divide the micro greens among two dishes.
  • Top each bed of greens with half of the fennel-apple salad mixture.
  • Enjoy with great pleasure!

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