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The Best Years in Life Recommends:
The Best Years in Life
Healthy Recipes
Apple,
Fennel and Red Onion Salad
This is a
crisp, flavorful salad that everyone will love
and which goes wonderfully with fish, chicken or
pork. You can even make a meal out of it
by having two servings along with a bit of leftover salmon or other lean
protein.
Ingredients
Ingredients1 bulb fennel
1 small red onion (very finely sliced)
1 granny smith apple
Pinch of sea salt
Pinch of black pepper
Juice of 1/2 lemon
1 T extra virgin olive oil
1 T vinegar, brown rice
1 T olive oil
1/2 t ground ginger
1/2 t yellow mustard seed
1/2 tablespoon fresh dill or fennel leaves (chopped finely)
1 tablespoon fresh flat-leaf parsley (finely chopped)
(As always, for the healthiest recipes use organic items as much as possible.)
Directions
Peel and core the apple by cutting it vertically around the core in four pieces. Slice each piece into thin planks, then cut into matchsticks approx. 1/4" x 1/4". Toss together the apple and lemon juice as soon as the apple is cut to avoid it discoloring.
Remove green tops and leaves from fennel bulb. Cut in half lengthwise (through the core), remove core with a paring knife and slice very thinly into 1/8" slices, or use a vertical slicer.
Likewise,
very thinly slice the red onion.
In a medium bowl, whisk together all the remaining ingredients except salt and pepper thoroughly.
Add apples, fennel and onion to the bowl. Toss gently with a fork. Sprinkle salt and pepper over the salad, cover and leave in the fridge for 30 minutes to develop in flavor.
In a medium bowl, whisk together all the remaining ingredients except salt and pepper thoroughly.
Add apples, fennel and onion to the bowl. Toss gently with a fork. Sprinkle salt and pepper over the salad, cover and leave in the fridge for 30 minutes to develop in flavor.
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