Fennel and Celery Salad

his light, crisp and refreshing combo with crisp fennel, celery and radish is your new got-to healthy salad. Combine it with a bright lemon and olive oil vinaigrette and some toasted sunflower seeds and you have a delicious lunch or a first course for dinner!

 

INGREDIENTS LIST FOR THE FENNEL SALAD
Yield: 4 servings

2 fennel bulbs (white and light green parts only)
1-2 celery stalks + leaves
4 spring onions
8-10 radishes
2 tablespoons sunflower seeds
5 sprigs of mint
5 sprigs of flat parsley
Juice of 1 lemon
1/3 cup olive oil
1 teaspoon coarse salt
Freshly ground black pepper, to taste

 

DIRECTIONS

BACK TO INGREDIENTS ↑

1. Wash vegetables and herbs, peel the onions.

2. Finely chop fennel and celery stalks. Chop herbs and slice radishes. Dry roast sunflower seeds in a skillet until fragrant. Chop spring onion.

3. Mix lemon juice with olive oil, salt and pepper. Gently toss all of the ingredients with the vinaigrette and serve immediately.

Note: Before cutting the vegetables, soak them in a bowl of ice-cold water with ice cubes to make

them extra crunchy.

 

 

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