May 31st 2016
Wash and chop your fennel bulbs. Add to your salad bowl with as many fennel fronds as you wish. Remember, the whole fennel plant is edible so we shouldn’t be wasting any of it.
Add a handful of pistachios and sea salt to your liking. Dress with lemon and extra virgin olive oil – my absolute favourite is Acropolis Organics. Toss salad, plate and enjoy the freshness.
I love this salad as an afternoon snack or even as a post-dinner digestive salad. The fennel has a sweet licorice-like taste and is high in fiber, vitamin C and anti-oxidants.
While I was in school, the recipes I was coming up with were by no means elaborate but still delicious and simplicity in food was what I needed so that I could focus on school work while also taking care of myself.