Vegetarian salad with fennel

2 servings

15 minutes

Vegetarian salad with fennel is a light and sophisticated dish of European cuisine that combines the freshness and crunchiness of vegetables with soft spicy notes. Fennel, known for its anise aroma, gives the salad a refined charm, while crunchy carrots and juicy apples add a sweet touch. Corn and frisée lettuce leaves add softness and tenderness, while toasted pumpkin seeds provide a light nutty flavor. The dressing made from olive oil, lemon juice, and Himalayan salt highlights the freshness of the ingredients, creating a harmonious balance of flavors. This salad is perfect for a light snack or festive dinner, refreshing and nourishing the body with beneficial nutrients.

Energy value per serving

• Calories: 304.6
• Proteins: 7.3g
• Fats: 14g
• Carbohydrates: 41.1g

Ingredients

• Mixed salad leaves: 60 g
• Fennel root: 800 g
• Carrot: 40 g
• Green apples: 1 pc
• Lemon juice: 5 ml
• Peeled pumpkin seeds: 12 g
• Pink Himalayan Salt: pinch
• Olive oil: 20 ml

Cooking steps

1. Wash the fennel, remove the top 1-2 layers (do not use them in the salad as they are too fibrous). It is better to use the inner layers of fennel for the salad.

   Required ingredients:

   • Fennel root: 800 g

2. Peel the carrot and chop it into small sticks. Peel the apple and cut it into cubes.

   Required ingredients:

   • Carrot: 40 g
   • Green apples: 1 piece

3. Add corn and frisée lettuce leaves.

   Required ingredients:

   • Mixed salad leaves: 60 g

4. Lightly roast pumpkin seeds in a dry pan. Then add them to the salad.

   Required ingredients:

   • Peeled pumpkin seeds: 12 g

5. As a dressing - olive oil, lemon juice, and a pinch of salt.

   Required ingredients:

   • Olive oil: 20 ml
   • Lemon juice: 5 ml
   • Pink Himalayan Salt:  pinch