Spring Fennel Salad Recipe
Follow this Spring Fennel Salad Recipe to create a delicious, healthy & appealing salad. This colorful salad combines the unique flavor of fennel with the sweetness of carrots and bell peppers. Add celery for flavor and color. Follow the step-by-step instructions to prepare a lemony dressing that will transform the vegetables into a delicious tangy feast. This salad is great as an appetizer or a side dish. It is vegan, gluten free and dairy free. You can prepare it in advance and enjoy it at your next dinner.
Spring Fennel Salad
This Spring Fennel Salad Recipe pairs the anise-flavored fennel with bell peppers and carrots. The lemony dressing combines fragrant lemon rind with flavorful fennel leaves. Follow this step-by-step recipe to create this colorful and refreshing salad. It is vegan, gluten free, dairy free and unequivocally delicious!
Equipment
- 1 Small Bowl
- 1 Large Bowl
Ingredients
- 4 cups Fennels (sliced, about 2 fennels)
- 3 cups Carrots (sliced, about 4 carrots)
- 2 1/2 cups Red Bell Peppers (sliced, about 2 medium peppers)
- 2 1/2 cups Yellow Bell Peppers (sliced, about 2 medium peppers)
- 1 cup Celery Stalks (sliced, about 3-4 stalks)
- 2 tsp Lemon Rind
- 3/4 cup Fresh Lemon Juice
- 3 tbsp Olive Oil
- 2 1/4 tsp Salt (adjust to taste and health requirements)
- 1/2 tsp Ground Black Pepper
- 2 tbsp Fennel Feathery Leaves (diced)
Instructions
Prepare The Vegetables
- Rinse & prepare the vegetables. See detailed instructions below.
Fennel
- Remove the green fennel feathery leaves and save for the dressing.
- Cut the fennels in half, remove the stems, and slice into thin strips.
- Soak the fennel in salt water for 1/2 hour. Rinse and set aside.
Celery
- Thinly slice the celery.
Carrot
- Peel the carrots and cut into thin strips. You can carefully cut the strips with a peeler.
Bell Peppers
- Cut the peppers in half lengthwise.
- Remove the stem & pits.
- Cut the yellow bell pepper into thin strips.
- Cut the red bell pepper into thin strips.
Dressing
- Dice the fennel leaves.
- In a bowl, place the lemon juice, rind, olive oil, chopped fennel leaves, salt and pepper. Mix well.
Prepare The Salad
- Place the sliced vegetables in a large bowl. Pour in the dressing and mix well.
Notes
Refrigerate and serve cold.
Best stored in a tight sealed glass jar or dish.
You may opt to prepare the salad in advance to allow the flavors to intermingle. Note that the vegetables become pliant and loses volume, so plan portions accordingly.
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