When most people think of salads, they imagine a bowl filled with greens and toppings. While this is certainly one option, there are many other types of salads that can be just as delicious and satisfying. This shaved fennel salad is a perfect example – it’s light, refreshing, and full of flavor. Plus, it’s easy to customize to your own taste preferences. Give it a try today!
Ingredient Spotlight
Recipe
1 large fennel bulb, stalks trimmed off and fronds reserved
3 celery stalks, plus leaves reserved
1/2 red onion
1/2 cup mint or parsley leaves
1/2 toasted raw walnuts, chopped
4 medjool dates, pitted and diced
grated zest of 1 lemon
sea salt, to taste
1-2 Tbsp fresh lemon juice
extra virgin olive oil
How to Prepare
Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tough outer layer.
Slice it very thinly using a knife or mandoline. Add to a large serving bowl.
Trim off the top and base of the celery and slice in half horizontally.
Lay them flat and use a peeler to make thin strips. When the stalks are too whittled down, use a knife to slice the remaining into 1/2″ pieces. Add all to the bowl with the red onion and mint.
To serve, top the fennel mixture with walnuts, dates, lemon zest and pinch of salt. Toss gently, then add the lemon juice and drizzle of oil. Toss again and tase, adjust as needed.
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