Raw shaved fennel, celery root and apple salad with buttermilk dressing
Indulge in the refreshing flavors of raw fennel, crisp celery root, and juicy apple, all topped with a creamy buttermilk dressing. Perfect for a light and satisfying meal.
Ingredients:
- 1 medium head of fennel
- 1 apple
- 1/2 medium celery root
- Squeeze of lemon juice
- 1 garlic clove
- 1/4 cup plain non-fat yogurt
- 1 tablespoon buttermilk
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoon pine nuts, pumpkin seeds, OR hazelnuts
- 1 bunch watercress
Instructions:
- On a flat surface like a cutting board, use a handheld slicing tool to thinly slice the fennel, celery root, and apple. Choose the thinnest setting for best results, as the salad is meant to be raw. Transfer the slices to a medium-sized bowl, drizzle a bit of lemon juice to prevent oxidation, and gently mix. Set aside while preparing the dressing.
- Finely chop the garlic until it reaches a paste-like consistency. Put it in a small bowl, then combine it with yogurt, buttermilk, vinegar, lemon juice, and mustard. Whisk the ingredients together until well combined.
- Season with salt and pepper to your liking, then pour the mixture over the fennel/celery root/apple combo. Mix everything well. Chill in the refrigerator for at least 2 hours, or better yet, overnight to enhance the flavors.
- Just before serving, add the watercress to the salad and toss once more. Sprinkle with pine nuts, pumpkin seeds, or hazelnuts right before serving.
Summary:
- Calories: 381 kcal
- Fat: 13 g
- Protein: 14 g
- Carbs: 62 g
- Potassium: 2074 mg
- Magnesium: 148 mg