Deliciously Light and Refreshing Apple and Fennel Salad

Repost: This was a post from a few years back, when I was transitioning to a plant-based diet. This remains of my favorite flavors to date!

I took out a book from the library called 125 Gluten Free Vegetarian Recipes and promptly began flipping through the pages sticky tabbing anything that I thought might resemble a tasty meal. Lonny did the same. One of the items he marked off was an Apple and Fennel Salad.

Fact: Most people have no idea what fennel is.

If you are one of these people, have no fear. It’s wonky looking, and can be found generally in the produce section under the little mister things – you know, where all the bok choy, beets, asparagus business is stored.  And they’re super cheap. I think the whole thing was $1.75 or something crazy.

As usual, adjust amounts accordingly..and feel free to substitute for what’s available in your kitchen!

This recipe is suppose to serve 4 as sides. I ate it alone  as 2 lunches.

What You Need:

  • 1 unpeeled Granny Smith apple, cored and thinly sliced
  • 1 unpeeled red apple, cored and thinly sliced
  • 1 whole fennel bulb (the white bit!), sliced
  • 1 small yellow onion (omitted in my salad because I don’t like them)
  • 2 tablespoons of chopped, toasted pecans (or raw!)
  • 1 1/2 teaspoons of celery seed, or to taste
  • 1 tablespoon of chopped fresh or 1 teaspoon of dried tarragon
  • 1/4 teaspoons of sea salt
  • 2 tablespoons of vinegar (apple, cider,, sherry…)
  • 2 tablespoons of canola oil (I subbed for a better olive oil)
  • 1 tablespoon of agave nectar or honey
  • 1 teaspoon of mustard or Dijon mustard
  • salt and pepper to taste

How You Do It:

  1. If you’re toasting your pecans, throw them in a hot pan for 2 – 3 minutes, if not, skip this bit!
  2. put the apples, fennel (but some of the chopped green bits if you want for flavor), onions, pecans, celery seed, tarragon and salt in a bowl
  3. In a small bowl whisk together vinegar, oil, mustard and honey/agave. Add salt and pepper if you want them.
  4. Pour as much of the dressing over the salad as you want. I suggest starting with a smaller amount and adding as you like. It’s always easier to add more than it is to somehow magically remove it.
  5. Stick that badboy into the fridge for a couple hours… or eat right away if you’re super hungry. Whatever!
Before it got all mixed up and the dressing was added! Doesn’t it look deeeelicious?!

Please, try this. Your taste buds will thank you.

Quick fact: this dish has approximately 4 grams of fiber/serving.. if you’re like me and double up your serving that’s around 8!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s