Serve a side of allergy-friendly fare to please everyone at the table.
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 2 large fennel bulbs, trimmed, thinly sliced, fronds reserved
- 1/2 cup natural almond kernels, roughly chopped
Method
- Step 1Whisk lemon juice, oil, and salt together in a bowl. Season with pepper.
- Step 2Roughly chop 2 tablespoons reserved fronds. Place fennel and chopped fronds in a large bowl. Add almonds and lemon mixture. Toss to combine. Serve.
- Vegan
- Vegetarian
Nutrition
959 kj
Energy
19.6g
Fat Total
2g
Saturated Fat
5.6g
Fibre
5.2g
Protein
355mg
Sodium
5.6g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For extra flavour, add 2 oranges, segmented, with almonds in step 2. To segment oranges, remove peel and white pith. Cut down either side of membrane to release segments.
Serve with: Grilled pork cutlets, barbecued beef steaks or grilled fish fillets.
Tip: Use a mandolin slicer to thinly slice fennel.
- Author: Rowie Dillon
- Image credit: Steve Brown
- Publication: Super Food Ideas
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