Fennel Apple Salad

151 co2 182 kcal


  • 2 pieces of fennel

  • 0.5 tsp white balsamic vinegar or apple cider

  • 0.5 lemon

  • 1 apple

  • 0.5 pomegranate

  • 0.5 tsp garlic powder

  • 2 tbsp olive oil

  • 3 tbsp rapeseed oil

  • Salt & pepper to taste

For the salad:

Cut the green branches of the fennel (we do not use them but they can be kept for a soup or a broth)

Slice the fennel bulbs thinly with a mandolin or a good knife

Slice the apple in thin slices

Cut the pomegranate in half and put the seeds in a bowl



Mix the lemon juice, vinegar, salt, pepper and garlic powder in a bowl

Add the oils while whisking

Adjust the seasoning, if you find the dressing too sour, add oil or half a teaspoon of rice/agave syrup


Mix all the ingredients with the desired amount of dressing and serve on top of greens or on its own as a side.