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apple fennel recipe
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5 from 2 votes

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
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American, anti-inflammatory, French, Mediterranean, Vegan
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: apple fennel salad, endive salad, fennel salad, fennel salad recipe, weight loss salad
Servings: 3 servings
Calories:
Author: Githu
Cost: $5

Equipment

  • Chopping board
  • kitchen knife
  • Salad bowl
  • 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.
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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.