Simple, healthy, tasty and super quick to prepare, this salad brings nutrition home … and to a picnic, a work lunch, a BBQ ….
1 fennel bulb, thinly sliced
1/2 small red cabbage, thinly sliced
3-4 kale leaves, stalk removed, finely sliced
3-4 radicchio leaves, finely sliced
1 medium carrot, grated
1 cup roughly chopped mint and flat leaf parsley
1/2 cup roughly chopped almonds
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon lime juice
1 tablespoon white tahini
1 teaspoon ground black pepper
Toast almonds on a tray in the oven for 15 minutes at 170ºC. Remove and allow to cool.
Prepare all the vegetables and herbs and put into a large bowl, or container if you are pre-preparing and taking to the beach 🙂
Add the olive oil to a small bowl and add lime juice slowly while mixing with a small whisk or spoon. It will thicken and become opaque. Add the tahini and pepper and mix gently to combine. Too much mixing will cause the tahini to separate, and we can’t have that because it doesn’t look pretty.
If you are eating immediately, toss in the almonds and dressing and toss to combine the yumminess. If you are taking-away, toss in the almonds, then store the dressing in a small container to be dressed when you arrive.
If you are allergic to nuts, you can replace them with pumpkin seeds – equally refreshing and scrumptious!