Fennel, Carrot and Apple Spring Salad
- Total Time: 5 minutes
- Yield: 2 servings 1x
Description
A refreshing and crunchy salad featuring fennel, carrot, and green apple, dressed with a simple rice vinegar and olive oil vinaigrette.
Ingredients
Units
Scale
- 1 cup (240 ml) of shredded fresh fennel bulb (about 1/2 of a small bulb)
- 1/2 cup (120 ml) of shredded carrots (about 1 large carrot)
- 1 shredded green apple, drenched in lemon juice
- 1 tbsp (15 ml) of rice vinegar
- 1 tbsp (15 ml) of olive oil
- Salt and pepper to taste
Instructions
- Use a cheese grater to shred the fennel bulb and carrots. Place them in a large bowl and set aside.
- Shred the green apple and immediately drench it in lemon juice to prevent browning. Add it to the bowl with the fennel and carrots.
- In a small bowl, whisk together the rice vinegar and olive oil. Season with salt and pepper to taste.
- Pour the dressing over the shredded vegetables and apple. Toss everything together until well combined.
- Serve immediately or refrigerate for up to an hour to let the flavors meld.
Notes
- For best results, serve the salad immediately after preparation to enjoy the freshest flavors.
- If preparing in advance, keep the apple separate and mix just before serving to avoid browning.
- You can substitute rice vinegar with apple cider vinegar for a different flavor profile.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 9
- Carbohydrates: 18
- Fiber: 4
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Spring Salad Dressing
- Strawberry Spring Salad
- Spring Asparagus and Fava Salad with Mustard Vinaigrette
- Spring Salad – Baby Bok Choy, Butter Lettuce and Blackberry Salad
Frequently Asked Questions
Why does the apple need to be drenched in lemon juice immediately after shredding?
The recipe specifies shredding the green apple and immediately coating it in lemon juice to prevent browning. Cut apple flesh oxidizes quickly on contact with air; the lemon juice’s acidity halts that reaction and keeps the salad looking fresh and green.
Can I prepare this salad ahead of time?
Partially — the notes suggest keeping the apple separate and mixing it in just before serving to avoid browning. The shredded fennel and carrots can be prepped ahead; the full salad is best assembled and dressed just before eating.
Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.-
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