Preparation time: 10 minutes Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 Ingredients: Fennel:
1 bulb fennel fronds, sliced
1 tablespoon curry powder
1 tablespoon avocado oil
1 pinch salt
Salad:
5 cups salad greens
1 red bell pepper, sliced
Dressing:
¼ cup tahini
1½ tablespoons lemon juice
1½ teaspoons apple cider vinegar
1 tablespoon freshly minced rosemary
3 cloves garlic, minced
1½ tablespoons coconut aminos
5 tablespoons water to thin
1 pinch salt
How to Prepare:
Preheat your oven at 375 degrees F.
On a greased baking sheet, toss fennel with salt, curry powder, and oil.
Bake the curried fennel for 20 minutes in the oven.
Combine all the dressing ingredients in a small bowl. In a salad bowl, toss in all the vegetables, roasted fennel, and dressing.
Mix them well then refrigerate to chill.
Serve.
Nutritional Values:
Calories 205 Total Fat 22.7 g Saturated Fat 6.1 g Cholesterol 4 mg
Sodium 227 mg Total Carbs 26.1 g Fiber 1.4 g
Sugar 0.9 g Protein 5.2 g