DifficultyBeginner

I absolutely love fennel and have even grown it in my garden in years past. Often it is only ever roasted, however raw is equally lovely and has a beautiful crunch and slight licorice flavour. If you are worried about the licorice flavour being overpowering, raw fennel's flavour is subtle. My husband is not a licorice fan and he really loves raw fennel. If you cannot find any fennel at your local farmers market or grocer, you can substitute celery. I make this salad with either celery or fennel and funnily enough my husband never liked raw celery at all until he met me and started eating organic celery. Now he loves it and requests it. If your budget will permit it, incorporate locally grown/organic produce into your diet. Not only is it generally better for you than conventionally grown vegetables, but it just plain tastes better! This salad takes it's inspiration from the classic Waldorf salad. It's so easy to make and so crunchy and delicious, you'll be sure to make it again and again. It can be made with dairy free sour cream or dairy free yogurt. If you are making it with yogurt I suggest using Lavva original yogurt. If dairy is not an issue, use Greek yogurt or whole milk yogurt.

Yields4 Servings
Prep Time20 minsTotal Time20 mins
 2 bulbs fennel, cores removed and finely sliced or substitute 1 whole bunch of celery (about 8 stalks), chopped
 3 red apples, chopped (use the crunchiest varieties available)
 2 tbsp fennel fronds or 1/2 cup chopped flat Italian parsley leaves
Creamy Lemon Dressing
 juice of 2-3 lemons
 2 tbsp grape nectar sweetener (or local honey to taste)
 ¼ tsp sea salt
 ½ cup sprouted pumpkin seeds
1

Whisk the dressing ingredients (not including the pumpkin seeds) in a medium bowl. Add all of your chopped ingredients and stir gently to coat. Sprinkle individual servings with pumpkin seeds.

2

Store extra salad in a covered glass bowl for up to 2 days.

Ingredients

 2 bulbs fennel, cores removed and finely sliced or substitute 1 whole bunch of celery (about 8 stalks), chopped
 3 red apples, chopped (use the crunchiest varieties available)
 2 tbsp fennel fronds or 1/2 cup chopped flat Italian parsley leaves
Creamy Lemon Dressing
 juice of 2-3 lemons
 2 tbsp grape nectar sweetener (or local honey to taste)
 ¼ tsp sea salt
 ½ cup sprouted pumpkin seeds

Directions

1

Whisk the dressing ingredients (not including the pumpkin seeds) in a medium bowl. Add all of your chopped ingredients and stir gently to coat. Sprinkle individual servings with pumpkin seeds.

2

Store extra salad in a covered glass bowl for up to 2 days.

Apple Fennel Salad with Creamy Lemon Dressing (Paleo Vegan)