Ingredients
For the salad:
- 2 small fennel bulbs, quartered, cored and very thinly sliced
- 3 celery stalks, thinly sliced (stangensellerie)
- 150 g red seedless grapes, halved (1 cup)
- 2 small sweet-tart apples (e.g. Wellant or Braeburn), peeled, quartered and thinly sliced
- 50 g walnuts, lightly toasted and coarsely chopped (1/2 cup)
For the yoghurt dressing:
- 125 g Greek yoghurt (or Skyr thick Icelandic Style Yogurt)
- 2 tablespoons maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon nigella seeds
- Pinch sea salt
Instructions
- In large bowl, whisk together the dressing ingredients (yogurt, maple syrup, lemon juice, mustard, nigella seeds, salt). Add the fennel, celery, grapes and apple. Toss until evenly coated. Some sprinkled with the toasted walnuts. Serve and enjoy!
Nutrition
Notes
- Leftovers can be stored in a sealed container the fridge and taste just as delicious served cold the next day.
- If using a mandoline to slice the fennel, you can simply half the fennel bulb and trim the end before slicing.
- Recipe inspired and adapted from Canadian Living magazine.