Roasted Fennel Salad


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Preparation time: 10 minutes Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4 Ingredients: Fennel:

1 bulb fennel fronds, sliced

1 tablespoon curry powder

1 tablespoon avocado oil

1 pinch salt

Salad:

5 cups salad greens

1 red bell pepper, sliced

Dressing:

¼ cup tahini

1½ tablespoons lemon juice

1½ teaspoons apple cider vinegar

1 tablespoon freshly minced rosemary

3 cloves garlic, minced

1½ tablespoons coconut aminos

5 tablespoons water to thin

1 pinch salt

How to Prepare:

Preheat your oven at 375 degrees F.
On a greased baking sheet, toss fennel with salt, curry powder, and oil.
Bake the curried fennel for 20 minutes in the oven.
Combine all the dressing ingredients in a small bowl. In a salad bowl, toss in all the vegetables, roasted fennel, and dressing.
Mix them well then refrigerate to chill.

Serve.

Nutritional Values:

Calories 205 Total Fat 22.7 g Saturated Fat 6.1 g Cholesterol 4 mg
Sodium 227 mg Total Carbs 26.1 g Fiber 1.4 g
Sugar 0.9 g Protein 5.2 g

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