Ingredients
Scale
- 1 medium Fennel bulb, thinly sliced
- 2 Crisp apples, cored and diced
- 1/4 cup Red onion, thinly sliced
- 1/4 cup Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- Salt and pepper, to taste
Instructions
- Trim the fennel by removing the stalks and reserving a few fronds for garnish.
- Slice the fennel bulb thinly using a sharp knife or mandoline for even pieces.
- Core the apples and dice them into bite-sized pieces to match the fennel slices.
- Slice the red onion and chop the parsley finely.
- Measure the olive oil and apple cider vinegar into a bowl for the vinaigrette.
- Whisk the oil and vinegar while seasoning with salt and pepper to taste.
- Taste the dressing and adjust seasoning as needed.
- Combine the sliced fennel, diced apples, red onion, and parsley in a large mixing bowl.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately or chill for thirty minutes to meld flavors.
Notes
Choose firm apples like Honeycrisp or Fuji for best results. Allow the salad to chill briefly to enhance flavor integration while maintaining crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Contemporary
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 7g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2.5g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: fennel salad, apple salad, fresh salad, vegetarian salad, quick salad