Fennel Orange Spring Salad!
Prep time: 15min
- 1 Large fennel bulb
- Fresh washed organic spinach leaves
- 1 orange
- 6 red radishes
- 1/2 Lemon
- 2 teaspoons Apple cider vinegar
- 1 or 2 tablespoons olive oil ( 2- if you do not have Argan oil)
- 1 tablespoon Argan oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon himalayan crystal salt
- 1/6 teaspoon black pepper
- a hint of nutmeg (optional)
Cut off the green tops and the base of the fennel bulbs (about 1/2 inch). Wash the bulbs and slice thin and small.
Peel and cut the orange in small pieces and cut radishes thin and put in a salad bowl with the fennel and spinach.
Prepare a vinaigrette with the juice of the lemon, vinegar, olive oil, mustard, salt and pepper. Pour this on the salad and toss to mix. Optionally you can ad 1 tsp of tahini sauce and a touch of agave syrup and water to the dressing.
Enjoy with awareness and appreciation~
