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

Serves 6

  • Prep10 mins
  • Servings6
  • Ingredients12


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.


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

  • Prep10 mins
  • Servings6
  • Ingredients12


  • 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


Per serving:

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



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.


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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If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.