Tender Fish, Fennel and Apple Salad
Sugar-free | no added fat | Gluten-free | Dairy-free | low carb
Serves 2
Why it’s delicious
This salad is light, refreshing, and wonderful to incorporate fennel into your diet. Fennel, when thinly sliced, is a wonderful crisp addition to a salad and works well with the juicy apple and tender fish.
Helpful hints + tips
I used cooked salmon in my salad, but there is nothing stopping you from rocking out the white fish fillets like snapper, barramundi, perch or cod. The choice is yours!
The dressing on this salad is equally wonderful and is my zesty dressing. Click this link to access my Zesty Dressing recipe if you don’t already have it.
For some awesome tips on how to cook fish, check out the below video
Ingredients
- 1 baby cos lettuce, leaves washed
- Handful pea sprouts or rocket (arugula) leaves
- 1 medium fennel bulb, stalks removed, thinly sliced
- ½ lemon, juiced
- 10 cherry tomatoes, sliced in half
- 1 medium green apple, thinly sliced
- 300 gm of cooked fish fillets, flaked (see above video)
- Handful fresh mint leaves
- 3 tsp Zesty Dressing
- Himalayan salt and freshly ground black pepper
Method
- In a large, flat salad bowl, toss the baby cos, pea sprouts or rocket, and fennel bulb with half of the lemon juice. Arrange the cherry tomatoes, apple, flaked cooked fish and mint leaves on top and drizzle with the zesty dressing.
- Finish with a pinch of Salt and some freshly ground black pepper. Serve and enjoy!