Fennel and apples are a beautiful pairing. This Thanksgiving adding this very easy no cook recipe to your table will be a crowd pleaser. Not only is it easy to prepare it is so delicious. Plus as you know there are always health benefits to my recipe. By adding raw walnuts for crunch and shaved parmesan cheese for a sharp yet creamy bite, it is truly magical. A quick vinaigrette and you have a deliciously nutritious salad to add to your Thanksgiving menu.
Fennel is a fall/winter vegetable. It is delicious to enjoy raw, like this recipe, or roasted. It comes from the licorice family. So it has the scent and light flavor of licorice. For me it is one of my favorite flavors this time of year. Fennel is rich with soluble fiber. This is important when thinking about your holiday menu. We usually tend to forget to add more vegetables to the table. Not this year!
Fennel is also excellent for aiding in digestion. Since Thanksgiving is all about food having a salad or side dish that helps you breakdown your meal with ease is helpful. Fennel can help to soothe your stomach and helps to reduce internal inflammation. Nutrition isn’t on the forefront of your mind usually at Thanksgiving, but my job is to provide you with BETTER options to ensure a nourishing yet delicious meal. Add this salad to your menu will do just that!
Fennel Apple Salad
- 3 TBLS Fresh Lemon Juice
- 1/4 cup Extra Virgin Olive oil
- 1 TBLS Honey
- Salt + Pepper to taste
- 1 large Fennel Bulb thinly sliced
- 3 Granny Smith Apples thinly sliced
- 3 Celery Stalks thinly sliced
- 1/2 cup Raw Walnuts roughly chopped
- 1/4 cup Shaved Parmesan Cheese
- In a jar or bowl, whisk together the lemon juice, olive oil, honey, salt and pepper. Set this aside.
- Using a mandolin slicer or carefully thinly slicing the fennel bulb and apples. Add together into a bowl. Thinly slice the celery. Add to the fennel and apples.Add the walnuts and shaved parmesan.
- Drizzle the salad with the dressing and toss together to coat the apples so they don't turn. Optional to add a few sprigs of the green tops of the fennel or more shaved parmesan. Serve and enjoy!
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