Looks like I'm back in full effect. After yesterday's cardamom challenge post, my good friend and former IPE classmate Carol asked what I'd do with fennel, because it's her jam. Apparently it takes very little to inspire me, because all morning I was itching to come home and make something fun with fennel to share. This is a nice, light, summery salad for those that enjoy some fennel from time to time (or all the time! why not?!)

Salad
1 bulb fennel, sliced thinly (I used a mandoline)
1 large handful arugula
1/2 apple, diced (I used a gala, but use whatever your preference is!)
2 Tbsp sunflower seeds (I used these because I have these awesome maple rosemary ones from Trader Joes. But any nut will do!)
1 Tbsp crumbled goat cheese

Dressing
1/2 Tbsp sesame oil
1/2 Tbsp olive oil
1 Tbsp of your fave vinegar (I used the Pomegranate vinegar I got last week for the watermelon salad)
1 small shallot, minced
dash of salt and pepper 

This one's easy. Mix all salad ingredients. Mix all dressing ingredients. Here's the tough part: add the amount of dressing that you'd like. Find a rooftop and some sunshine and enjoy!

applesunflowerfennelsalad

 

Macros (assuming you use all the dressing):
11g Protein
36g Carb
25g Fat

 


 

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