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Fennel Green Apple Salad

Fennel Green Apple Salad

I’m normally not a food blogger and I won't pretend that I came up with this recipe all on my own but because I have pregnancy cravings, I tweaked the recipe and fell in love all over again.

The first time this salad was made it was summer and I was in Jackson, Mississippi. I had to watch all my friends via IG stories enjoy this magical dish while I walked my dog in the Mississippi heat. It looked so good; although no one has really made it since . So big thank you to our British friend who made this all possible.

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Today, my friend Rachel and I went to the Dekalb Farmers Market and we were in produce heaven. They have anything and everything you can imagine. If you live in the Atlanta area I highly suggest paying them a visit. They didn't pay me to say that either, I just really enjoy it as my one-stop produce shop.

The fennel, dill, and lemon make it a great summer salad and would pair nicely with a day by the pool. But here we are in the middle of winter and I was craving something fresh. I blame the Antico's pizza I had at midnight for my need for greens.

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Whether it's a hot summer day and you need something crisp and lemony or it's the middle of winter and you had one too many slices of pizza this salad will make your belly smile.

Ingredients

1 medium-large zucchini, sliced into paper thin coins

2 small fennel bulbs, trimmed and shaved paper-thin

2/3 cup / .5oz/ 15g loosely chopped fresh dill

1/4 cup / 80ml fresh lemon juice (more if needed)

1/4 cup apple cider vinegar

1/3 cup / 80ml extra virgin olive oil, plus more if needed

4 or 5 generous handfuls arugula

1/2 cup / 2 oz/ 60g sliced almonds

1 thinly sliced granny smith apple

Salt and pepper to taste

Optional (I opted out of both these ingredients)

1/3 cup / 2 oz / 60g / feta cheese, crumbled

Honey for balance

Serving size: 4 Protein: 6g Carbs: 20g Fiber: 7g

Sugar: 11 Fat: 27g

Prep Time: 15 mins

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Instructions:

1. First, wash all your veggies. Add arugula and sliced almonds to a large mixing bowl. Chop zucchini, dill, and apple then add them to the arugula and almonds. You can also place the apples on your salad before you serve it.

2. Use a mandolin to slice the fennel, add to the bowl, mix together and start the dressing.

3. In a separate bowl mix the lemon juice, olive oil, apple cider vinegar, salt, and pepper together. (If you decide to, add the honey to this step.) Add dressing to the salad.

4. Mix and enjoy!

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Optional: Top with feta cheese.

If you enjoyed this recipe let me know in the comments below, and if you find another ingredient you enjoy in this salad I'd love to hear about it!

With love, Frankie

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