Fennel & Carrot Salad with Fennel Dressing

LunchboxMealSaladFennel-630x200This 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 :)

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