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Carrot, apple, and fennel raw vegetable salad

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Ingredients for 4 servings:

  • 2 large carrots
  • 1 apple, sour
  • 1 bell pepper(s), red
  • 1 small fennel bulb(s)
  • 1 lemon(s)
  • 2 tbsp olive oil
  • Salad herbs
  • herbal salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

refreshing and quick to make

Prepare the vegetables, chop them into large pieces, and place them in a blender. Chop until the desired consistency is reached. Transfer to a salad bowl and season with olive oil, lemon juice, herb salt, and fresh or dried salad herbs. The apple adds a juicy touch to the salad, and the fennel adds a unique flavor. You can also use other vegetables, such as kohlrabi or cauliflower. You can also enrich the raw vegetable salad with nuts, pine nuts, or even chickpeas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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