Fennel and almond salad

Cooking Salads Fennel and almond salad

Serve a side of allergy-friendly fare to please everyone at the table.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Whisk lemon juice, oil, and salt together in a bowl. Season with pepper.
  2. Roughly chop 2 tablespoons reserved fronds. Place fennel and chopped fronds in a large bowl. Add almonds and lemon mixture. Toss to combine. Serve.

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2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1/2 tsp sea salt
2 large fennel bulbs, trimmed, thinly sliced, fronds reserved
1/2 cup natural almond kernels, roughly chopped

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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