Friday, June 24, 2016

Recipe: Apple, Fennel & Kohlrabi Salad

This salad is light and refreshing, and super easy to prepare!


  • 2 firm apples like fuji, gala, jazz or granny smith cut into a larger julienne (I leave the peel on for fiber)
  • 2 kohlrabi, peeled and cut into larger julienne
  • 1 fennel- cut into larger julienne but clean the fennel fronds and chop to include in the salad
  • 4 Tablespoons each of  fresh lemon juice and safflower oil
  • celtic sea salt and black pepper to taste.
  • Combine all the ingredients together. I make it a few hours in advance and refrigerate to let the flavors blend. It lasts for 4 days in the fridge.
  • You can chop or slice the ingredients any way you like as long as they are uniform.

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