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A FESTIVE AND COLOURFUL FENNEL SALAD THAT WILL BRIGHTEN UP YOUR DAY!
It’s vacation time!
I’ve been making an attempt to give you a scrumptious but easy salad so as to add to my desk throughout this merry time of the yr. I used to be in search of one thing gentle and festive that could possibly be an excellent addition to any meal. However I needed a fast and simple salad to make, as there are already so many difficult issues to cook dinner over Christmas!
Over the weekend I went to the market and noticed some stunning fennels and grapefruits. And an concept got here to thoughts!
A scrumptious fennel salad, with pink grapefruits, walnuts, pomegranate and salad cress. I discover the mix of all these components completely scrumptious. And they’re so vibrant: they make any boring winter day a bit extra bearable.
This salad is nice by itself for a light-weight lunch, or it’s the right aspect dish for any predominant course. The crunchiness of the pomegranate seeds and walnuts, combined with tart grapefruit and fragrant and refreshing fennel: completely beautiful! It’s additionally tremendous fast to organize. It actually takes minutes to throw collectively.
And this salad isn’t simply stunning to see…
It’s additionally filled with vitamin C, fiber, and wholesome fat. It’s additionally an excellent detox salad to eat by itself in the event you really feel like you might have indulged a bit an excessive amount of over the vacations! I’ll undoubtedly want numerous wholesome meals in any case these events!
I hope you’ll get pleasure from it as a lot as I did.
Scrumptious Fennel Salad
A festive and vibrant salad that may brighten up any boring winter day. A scrumptious mixture of crunchy pomegranate seeds and walnuts with grapefruit and fennel slices.
Prep Time10 minutes
Cook dinner Time5 minutes
Complete Time15 minutes
Course: Most important Course, Salad, Facet Dish
- 1 pomegranate, seeds solely
- 2 fennel bulbs, thinly sliced
- 1 grapefruit, peeled and sliced horizontally into rings
- 1/four cup (30g walnuts) items
- a handful of salad cress
- four tablespoons additional virgin olive oil
- Juice of 1 lemon
- A pinch of salt
- Slice the fennels in half length-ways, then reduce out the core on the base of the fennel and reduce every of the 2 fennel halves into very skinny slices (I like to recommend utilizing a mandolin).
Peel and slice the grapefruit horizontally into rings.
With a knife, chop the walnuts into small items.
In a bowl, mix the fennel, grapefruit slices and pomegranate seeds.
Wisk collectively the additional virgin olive oil, the lemon juice and a pinch of salt and drizzle over the salad.
Scatter over the salad cress and chopped walnuts and serve instantly.
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