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Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette

Serves 6

  • Prep10 mins
  • Servings6
  • Ingredients12

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Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette

You get the best of all worlds with this crispy fresh spring salad. Filled with goodness, containing crisp celery and fennel and fresh baby spinach, it’s chock full of healthy anticancer phytochemical compounds. Add a side of grilled salmon for a hit of beneficial omega-3s and protein.

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Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette

  • Prep10 mins
  • Servings6
  • Ingredients12

Ingredients

  • 1 small shallot, peeled and finely minced
  • 2 Tbsp (30 mL) fresh orange juice
  • 1 Tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) kosher salt
  • 1/4 tsp (1 mL) white pepper
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 1 large fennel bulb
  • 3 cups (750 mL) baby spinach leaves, washed and spun dry
  • 3 celery stalks, diagonally sliced into 1/4 in (0.6 cm) slices
  • 1 large, unpeeled Granny Smith apple
  • 1/2 cup (125 mL) unblanched sliced almonds, toasted

Nutrition

Per serving:

  • calories170
  • protein3g
  • fat14g
    • saturated fat2g
    • trans fat0g
  • carbohydrates9g
    • sugars5g
    • fibre3g
  • sodium239mg

Directions

01

Trim fennel bulb and cut in half lengthwise. Using mandoline or vegetable peeler, thinly slice fennel bulb and add to dressing, stirring to coat. Top with spinach and celery. Halve and core apple and thinly slice on mandoline. Add to salad. Gently toss together to evenly coat.

02

Divide salad evenly among 6 plates, top with toasted almonds, and serve. Salad is especially delicious with Carrot Bacon on top.

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Mussels with Tomato, Saffron, and Fennel

B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.