This recipe has become one my favorite lunches!  Tossed together with kale, avocado, cucumbers and hemp hearts, it makes a delicious big green salad.  This fennel-apple mixture creates some good juices, so there’s no need to add any dressing to the salad.

Apple cider vinegar has the tendency to remind me of one of my biggest culinary mistakes (absent-mindedly using apple cider vinegar (ACV) instead of apple cider (AC) in a brown sugar apple cheesecake…yuck!) but in this savory recipe, it works well with all of the flavors.

fennelapple

Fennel Apple Salad
Adapted from the 21DSD
Whole30, 21DSD approved
INGREDIENTS:
1 fennel bulb
1 Granny Smith apple
2 Tbsp. apple cider vinegar (ACV)
1 Tbsp. extra-virgin olive oil
1/2 lemon, juiced
Sea salt & pepper to taste
DIRECTIONS:

  1. Slice fennel and apple into matchstick-sized pieces.
  2. Toss with apple cider vinegar, olive oil and lemon juice.
  3. Season with salt and pepper to taste.
  4. Makes 2-3 servings when tossed with other ingredients to make a large green salad.

Have you ever unintentionally used the wrong ingredient?

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