Fennel & Carrot Salad with Fennel Dressing
This Fennel & Carrot Salad with Fennel Dressing is lovely and fresh and perfect for Spring. Fennel is also super high in antioxidants, is anti-inflammatory and contains a compound called “anethole” which helps prevent cancer. Serves 4.
Ingredients for the salad:
- 2C mixed leaf salad
- 1 medium zucchini – spiralised
- 2 medium carrots – spiralised
- 1/2 bunch coriander, chopped
- 2 medium sized fennel bulbs – finely sliced
- 1 bunch fennel tops – chopped
- 2 swiss brown mushrooms, finely sliced
- 1/2C cherry tomatoes, sliced
- 1/4 white onion, finely sliced
- 1/4C – 1/2C hemp seeds
- pinch himalayan crystal salt
Method for salad ingredients:
Combine all ingredients in a lovely salad bowl and set aside while you make the dressing.
Fennel Dressing Ingredients:
- 1T tahini
- 1T miso paste
- 1t garlic powder
- 1t onion powder
- 4T apple cider vinegar
- 4T hemp seed oil (or oil of your choice as long as its cold pressed organic)
- 2T fennel tops
- 2T chopped fennel
- 1 clove garlic
- 1cm piece ginger
- 2T yacon syrup or sweetener of your choice
- water to thin
- pinch himalayan crystal salt
Method for Fennel Dressing:
Combine all ingredients in a blender, add some water (approximately 2 – 4T) initially to combine ingredients. If you prefer a thinner dressing, add more water. Adjust to taste. Pour over salad. Decorate with extra hemp seeds and garnish with a fennel top or two. Serve and enjoy 
