Fennel and Mint Potato Salad - minus the potato!
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Cauliflower, raw, 2 cupBroccoli, raw, 2 cup, chopped or diced Red Onion raw (1/4 cup, 40g or 1.4oz), 0.5 cup DressingFennel seed, 1 tsp OR 0.5 cup fresh Fennel leaves1 Basil leaf, fresh Coconut Milk OR Soy milk, 0.25 cup Coconut Oil (melted at room temperature), 2 tbsp Black Pepper, Freshly Ground, 0.5 tsp Celery Salt OR Himalayan Pink Sea Salt, 0.25 tsp Fresh mint leaves, chopped, 2 tbsp
1. Prepare vegetables and place in a bowl
2. Crush fennel and basil in a mortar & pestle
3. Mix with dressing ingredients in a cup, pour over salad
4. Add mint, toss and chill for 2-3 hours. Toss hourly and again before serving
Serving Size: Makes 4 1-cup servings
2. Crush fennel and basil in a mortar & pestle
3. Mix with dressing ingredients in a cup, pour over salad
4. Add mint, toss and chill for 2-3 hours. Toss hourly and again before serving
Serving Size: Makes 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 98.2
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 174.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 3.3 g
- Protein: 3.0 g
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