Simple. Spring. Fennel Salad.

2016-04-24 14.01.26

Fennel is my jam these days. I didn’t know what to do with it until a few weeks ago when I asked a farmer at the market how she recommended preparing it. She gave what I thought was an over simplified answer – “Oh, I usually just slice it and throw it into a salad, toss with a bit of olive oil …”

Given what I knew of the strong licorice flavor, I was hesitant that the fennel process could be that simple or turn out so enjoyable. Once I made this salad though, I realized that it actually is that simple to eat raw fennel and enjoy it. There’s something about preparing this salad with a dressing of citrus, olive oil, and sea salt that cuts the strength of the licorice flavor.

Instead, you’re left with a really refreshing salad that’s packed with a bunch of nutrients. Vitamin C plays a big role in fennel and helps to reduce inflammation and may decrease the risk of cancer. Potassium and folate are also prominent and the dietary fiber in fennel inhibits cholesterol build up.

To make this salad:

  • thinly slice the fennel bulb
  • add a few pieces of fresh orange
  • coarsely chop mint leaves
  • mix in raw cashews
  • toss in a mixing bowl with:
    • juice from an orange
    • olive oil
    • dash of sea salt
    • and a bit of pepper



About chelseaeva

recipe developer, nutrition guru, food policy geek.
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One Response to Simple. Spring. Fennel Salad.

  1. JoAnn says:

    So happy to see you are back at this. You have wonderful ideas and love your writing technique.

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