A chewy Bitter-sweet crunchy fennel salad with endive
A chewy bitter-sweet crunchy fennel salad with endive and creamy sauce that makes this fennel salad tasty
Servings: 3 servings
Calories:
Cost: $5
Equipment
- kitchen knife
- Salad spoons
- 1 small jar with a lid
Ingredients
- ½ fennel bulb
- ½ endive
- 1 apple (any type)
- 1 tablespoon fermented carrots
- ½ small golden beet
- a small piece of black radish
- ¼ cup cilantro leaves
- 1 kiwi
- 2 tablespoon sunflower seeds (optional)
- 1 teaspoon black/white sesame seeds
- ½ tablespoon a lemon (in case of meal prep)
Tahini yogurt sauce
- 2 tablespoon plain yogurt of your choice
- 2 tablespoon tahini (runny texture without oil added to it)
- 1 tablespoon cold-pressed oil of choice (optional)
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon grated fresh ginger
- pinch of salt (optional)
Instructions
Tahini yourgt sauce
- Add all the ingredients to a small jar, close it tightly, and shake vigorously to mix. Set aside.
Fennel salad
- Clean all the veggies and fruits
- You can choose to either shred or slice the fennel thinly
- Cut off the base of the endive and thinly chop the leaves
- Slice the beet, apple, and kiwi as desired
- Grate the black radish if you aren't familiar with it
- Bring all the ingredients to a large salad bowl and pour the sauce all over
- Gently mix the salad using the salad spoons
- Sprinkle with seeds and serve. Enjoy.
- Share this recipe by using the sharing buttons. Thank you.
Notes
- If making this salad as a meal prep, then leave out the sauce but sprinkle the lemon all over to stop oxidation.
- This salad is crunchy, and some ingredients can be bitter. If you are starting with endive and black radish, taste them alone first and only use a small amount than indicated.
- If staring on a raw salad, I suggest shredding, slicing and chopping the ingredients thinly and into small pieces.
- You can use any fermented veggie of your choice.
- Add more seeds and nuts of your choice.