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Monday, February 14, 2011

Apple and Fennel Salad

2 heads fennel thinly sliced (include a few tops)
4 golden delicious apples thinly sliced
1 head celery thinly sliced
½ cup basil chopped
2-3 fennel fronds chopped

Dressing: Mayonnaise
1 cup young coconut meat or pine nuts
¼ cup lemon juice
1 tablespoon lemon zest
1 teaspoon sea salt
2 medjool dates or 1 tablespoon agave nectar
1 teaspoon turmeric

Slice fennel, apples, and celery thing with a mandolin, v slicer, or food processor slicing blade. Chop the basil and feathery fennel fronds.
Place young coconut meat, lemon juice, lemon zest, salt, turmeric and dates in a blender and blend until smooth.
Toss dressing with fennel, apples, celery, basil, and fennel fronds mixing well.

Shelf life: Best eaten fresh but keeps well refrigerated for 1-2 days (after this the apples may turn brown). Note: taken from Hallelujah Diet Recipes

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