Fennel and Mint Potato Salad - minus the potato!

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Fennel and Mint Potato Salad - minus the potato! calories by ingredient


Introduction

A raw twist on the traditional Potato salad (without the high carbs) using Cauliflower and Broccoli A raw twist on the traditional Potato salad (without the high carbs) using Cauliflower and Broccoli
Number of Servings: 4

Ingredients

    Cauliflower, raw, 2 cup
    Broccoli, raw, 2 cup, chopped or diced
    Red Onion raw (1/4 cup, 40g or 1.4oz), 0.5 cup

    Dressing
    Fennel seed, 1 tsp OR 0.5 cup fresh Fennel leaves
    1 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

Tips

*Vegan/Raw friendly!


Directions

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