Serves 2 as a dinner salad
- 1 small fennel bulb
- 1 medium apple
- 1/3 cup freshly squeezed lemon juice
- ½ of a small sweet onion
- 2 tablespoons cold-pressed hemp oil
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon poppy seed
- 1 tablespoon fennel sprigs
- ¾ teaspoon Himalayan salt
- 2 cups micro or baby greens
Instructions:
- Shave the fennel very finely using a mandoline.
- You should end up with around 1½ cups of shaved fennel.
- Core the apple and slice with the mandoline.
- Cut the sliced apple into very thin strips with a knife.
- In a large bowl, toss the fennel and apple immediately with the lemon juice to prevent browning.
- Slice the onion very finely with the mandoline.
- Add the onion, hemp oil, olive oil, poppy seed, fennel sprigs and salt.
- Mix very well.
- When ready to serve, divide the micro greens among two dishes.
- Top each bed of greens with half of the fennel-apple salad mixture.
- Enjoy with great pleasure!