Apple Fennel Salad

Apple Fennel Salad is so easy and so elegant! This beautiful salad sits happily next to some fish or chicken, but works well as a main dish, too, when you add a protein.

Apple Fennel Salad (AIP, Paleo)
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I almost feel guilty giving you this recipe. It’s so easy! Simple. I have discovered, though, that simple food is some of the best. You have a chance to savor each flavor inside each bite.

Don’t get me wrong. Girlfriend is all about complex flavor profiles! But it’s ok to simplify. Quiet down a little. Taste the lighter, more delicate flavors in the world.

Apple Fennel Salad (AIP, Paleo)

Two ingredients may be unfamiliar to you. Fennel is a bulb with big green fronds coming out of it, and tastes faintly of anise/licorice. (We’re only using the white part here.) Belgian endive heads look almost like yellow tulip bulbs in the store. Look for them amongst the lettuces.

If you’ve never used these before, I encourage you to branch out. Try new things. This is one of the advantages of a healing diet. Even though we avoid certain food items, we get to expand our food repertoire to include things we’ve never tried.

Happy spring!

💗,

Wendi

P.S. If you’re looking for a salad recipe, but you want more boldness, or a heartier texture, try my Southwest Spinach Salad!

Apple Fennel Salad

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: SidesCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking timeminutes

So easy and so elegant! This beautiful salad sits happily next to some fish or chicken, but works well as a main dish, too, when you add a protein.

Ingredients

  • 2 TBSP fresh lemon juice

  • 1 TBSP white wine vinegar

  • 3 TBSP extra virgin olive oil

  • 2 tsp honey

  • 1/4 tsp salt

  • 3 cups chopped baby spinach

  • 1 bulb fennel, chopped (white part only)

  • 2 heads Belgian endive, thinly sliced

  • 1 small Fuji apple

Directions

  • In a small bowl, whisk together the lemon juice, vinegar, EVOO, honey and salt. Set aside.
  • In a large bowl, place spinach, fennel, and endive.
  • Just before you are ready to serve, thinly slice the apple (skin on) and add it to the large bowl. Give the dressing another whisk, and toss in about half of it into the large bowl. You can use all of it if you wish, or serve it at table so guests can add more if they like.
  • Savor the light, simple flavors! 🙂

Notes

  • To get things sliced very thinly, I use Global SAI chef’s knives. I have both the 5″ and the 7 1/2″ and LOVE them. If you haven’t yet invested in a GOOD knife, please do. You will be surprised at what a difference it will make in your cooking!

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2 Comments

  1. Pingback: Paleo AIP Recipe Roundtable #268

  2. Pingback: Roasted Fennel - Wendi's AIP Kitchen

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