Spring is here. It’s time for new things. It’s brighter outside and my mind is automatically telling me to eat brighter and lighter. This salad is a perfect taste of spring with fresh fennel and spiralized carrots and a hint of sweet citrus orange. It’s bright and colourful just the colours of spring. You can have it on it’s own as the flavours marry so well together leaving you satisfied. Or have it with any protein of choice.
How often do we hear, ‘there is nothing to eat in this house’!! I’ve heard it from myself. There was a piece of salmon in the fridge from yesterdays dinner. I wanted to eat it with a salad for lunch but it felt like there wasn’t anything. There was no green leaves but who said salads are only made with green leaves like spinach or rocket. There were 2 carrots, few radishes and a few other things and that had to do.
I have been practicing on video making and editing recently as a few clients and friends asked me to. I have a long way mastering the skills yet but the one below is alright’ish so be kind in judging it.
- 2 medium size carrots spiralized
- 1/2 fennel shaved
- Bunch of parsley chopped
- segments of 1 orange
- Juice of 1/2 a lemon
- 1/4 cup cranberries
- salt and pepper to taste
- 2 table spoon of sesame or olive oil
- Wash and spiralize the carrots.
- Use a mandolin to shave the fennel
- Wash and chop the parsley leaves finely
- Put all the ingredients in a big bowl.
- Mix all together and serve