A crunchy salad with refreshing fennel, snow peas and a raspberry dressing
No cooking involved
2 fresh fennel bulbs, trimmed and very thinly sliced
2 cups snow peas
5 cups roughly chopped iceberg lettuce
1 cup cucumber ribbons, (use a potato peeler or a sharp knife)
½ cup finely chopped parsley
½ cup macadamia nuts, dry toasted (no oil) until golden
Dressing
½ cup fresh raspberries
Juice of 1 lemon
3 Tbsp avocado or olive oil
Salt and pepper
1
In a large salad bowl, toss together the fennel, snow peas, lettuce, cucumber, parsley and macadamia nuts
2
In a small food processor or blender, blend the dressing ingredients until smooth, add a little water if it appears too thick
3
Right before serving, pour the dressing over the salad and toss to combine
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories233
- % Daily Value *
- Total Fat 18.7g24%
- Total Carbohydrate 16g6%
- Protein 3.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 fresh fennel bulbs, trimmed and very thinly sliced
2 cups snow peas
5 cups roughly chopped iceberg lettuce
1 cup cucumber ribbons, (use a potato peeler or a sharp knife)
½ cup finely chopped parsley
½ cup macadamia nuts, dry toasted (no oil) until golden
Dressing
½ cup fresh raspberries
Juice of 1 lemon
3 Tbsp avocado or olive oil
Salt and pepper