Many people are intimidated by the strange bulb shape and sharp, licorice-like flavor of fennel. It’s easy to overthink fennel, but it really works best in simple salads, tossed with a light lemony dressing and something sweet (I’ve used apples here). With some nuts for a lovely bit of crunch.
How to Slice a Fennel Bulb
If you make this delicious salad, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
Servings
Ingredients
Fruit
- 1 apple, thinly sliced
Veggies
- 1 fennel bulb, thinly sliced
Protein
- 1/4 cup walnuts, 1 oz
Simple Dijon Vinaigrette (Fat)
- 2 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey, optional
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Use a knife or mandolin to thinly slice the apple and the fennel. The thinner the better for soaking up the yummy dressing!
- Combine the vinaigrette ingredients in a mason jar and emulsify the dressing by shaking it or pulsing in a blender cup.
- For extra flavorful and crunchy walnuts, toast them on a parchment lined baking sheet at 350°F, tossed with a light spray of oil and salt, for 7-10 minutes or until browned and fragrant. Let cool.
- Toss your salad together and enjoy!
Nutrition Information
Calories: 504kcal (25%)Carbohydrates: 50g (17%)Protein: 8g (16%)Fat: 34g (52%)Saturated Fat: 4g (25%)Sodium: 764mg (33%)Potassium: 1330mg (38%)Fiber: 14g (58%)Sugar: 23g (26%)Vitamin A: 424IU (8%)Vitamin C: 37mg (45%)Calcium: 162mg (16%)Iron: 3mg (17%)
Did you make this recipe?Tag me on instagram at @katiesconsciouskitchen so I can see it! Or leave a rating or comment below! I love hearing from you! ♡
Pingback: Breakfast Salad w/ Asparagus, Sprouts & Potatoes | Katie's Conscious Kitchen