Apple and Fennel Salad
Submitted by therawmichelle on April 13, 2012 - 10:55am
Servings:
4-6Fruits, vegetables and nuts make the basis of a well balanced raw regime. And what better way to combine these three elements than in flavorful apple, fennel bulb and cashew gourmet salad! This colorful recipe, infused with stunning aromas of oranges and freshly chopped herbs, makes for a delicious and exotic lunch or dinner.
More raw vegan recipes: http://rawfoodhealthwatch.com/raw-food/raw-vegan-recipes/
Ingredients:
For the Vinaigrette:
- 5 tablespoons extra virgin olive oil
- 1 tablespoon (or raw honey)
- 1/2 orange, juiced
- 1 tablespoon diced shallots or green onions.
- sea salt and pepper to taste
For the cashew cheese:
- 1 cup cashews, soaked and rinsed
- 1 tablespoon agave nectar (or raw honey)
- 2 tablespoons orange juice
- 1 tablespoon extra virgin olive oil
- sea salt and pepper to taste
- 1 teaspoon nutritional yeast
- 3 tablespoons finely diced fennel leaves
For the salad:
- 1 thinly sliced apple, with skin
- 2 thinly sliced fennel bulbs
- 1/2 cup coarsely chopped macadamia nuts
Preparation:
For the vinaigrette:
- Blend all ingredients except diced shallot.
- Pour mixture into a bowl, stir in diced shallots and set aside.
For the cashew cheese:
- Process all ingredients in food processor.
- Press the mixture together well and place in the fridge for a couple of hours.
For the salad:
- Toss the apple and fennel slices in the vinaigrette, then layer onto a plate, alternating apple and fennel slices.
- Crumble cashew cheese and sprinkle onto the apple and fennel slices.
- (optional) Top with ground black pepper.
- Serve and enjoy!
1 response to "Apple and Fennel Salad"
1. We don't see many recipes
We don't see many recipes using fennel bulbs. I personally enjoy fennel though it is hard to find sometimes.