Vegan Fennel Salad with Basil Flax Vinaigrette
Here's a quick and easy vegan and gluten-free salad recipe that's perfect for these beautiful spring days. It's light and refreshing but hearty enough to carry you through the day as a delicious lunch.
Fennel Salad with Basil Flax Vinaigrette: Vegan, Gluten-Free and Soy-Free
2 bulbs of fennel with fronds, thinly sliced
1 medium red onion, sliced
1 tsp. fresh marjoram, chopped
1 avocado, peeled, pitted and chopped
1 1/2 cups arugula
2 Tbsp. fresh basil, finely chopped
2 Tbsp. Barlean’s flax oil
2 tsp. freshly squeezed lemon juice
2 Tbsp. balsamic vinegar
1/4 tsp. sea salt
1/3 cup pistachios, finely chopped
1/2 tsp. fresh lemon zest
2 tsp. unsweetened coconut flakes
In a large bowl, combine fennel, fronts, onion, marjoram, avocado and arugula; gently toss to combine.
In a small bowl, combine basil, oil, fresh lemon juice, balsamic vinegar and sea salt; whisk well. Add pistachios and toss to coat.
Transfer salad onto serving plates. Sprinkle with lemon zest and coconut. Serve with thyme vinaigrette on the side.
Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.