Raita Inspired Mint Fennel Salad

By 91

Try this zesty summer salad for something fresh, clean and crunchy.  Dressed with a smooth garlic vinaigrette, this is a simple recipe that will give a kick to your taste buds! It serves about 2 – 3 people as a side salad and lasts in the fridge for about 2-3 days.

Why fennel?

I must admit that for quite some time I was stumped about what to do with fennel. I knew fennel had many health benefits like fighting off heart disease but the licorice taste and fibrous texture threw me for a loop. I started looking up fennel recipes that all incorporated fruits but I wanted to keep this on the savoury side. I opted to throw in some cucumber and figured that a green garlic vinaigrette would do well with this dish but the key ingredient was still missing. Alas, that last ingredient was mint! It seems odd but I figure, why not? Mint and licorice make a good pair and it was different than other recipes I’d seen. Before I knew it, I was making a Raita flavoured salad.

Although this recipe does not have any yogurt, the smoothness of the dressing gives it a cream-like consistency which reminded me of the Raita yogurt served in Indian restaurants. Try it out and let me know what you think!

Print Recipe

Raita inspired Mint Fennel Salad

A zesty summer salad both fresh and crunchy and dressed with a creamy mint vinaigrette.
Prep Time15 mins
Servings: 3 servings

Ingredients

  • 1 head fennel
  • 1/2 cucumber
  • 1 clove garlic
  • 1 green onion
  • 2/3 tsp cumin ground
  • 1/2 tsp xanthan gum
  • 1/4 cup apple cider vinegar
  • 1/2 cup sunflower oil
  • 1/2 tsp Maple syrup
  • handful fresh mint

Instructions

  • In a food processor or blender, add apple cider vinegar, maple syrup, xanthan gum, garlic, green onion, salt, pepper and mint. Blend on high setting and slowly add in sunflower oil a little at a time.



  • Taste the dressing and adjust to taste. More maple syrup can be added if you desire a sweeter dressing.



  • Clean your cucumber and head of fennel removing any dirt or brown damaged layers.



  • Finely slide the fennel and cucumber with a knife or a mandoline slicer. Start with the bottom of the fennel bulb and keep cutting until it gets to the narrow stalks. Keep the green tops for garnishing. Set aside.



  • Wash, de-stem and chop handful of mint leaves.



  • Toss the fennel, cucumber and mint with the dressing, garnish with chopped top of the fennel bulb.




Comments

Related Posts

Oven-baked falafels (Vegan/GF)
Veggie burger on plate

Beefy-Looking Beet Burgers with Red Lentil & Millet (Vegan/GF)

Crispylicious Cauliflower Wings (Vegan)

Written By

91 Comments

  1. Pingback: viagra dosage 40 mg
  2. Pingback: is there a generic cialis available in the us
  3. Pingback: cialis prices
  4. Pingback: best place to buy cialis online
  5. Pingback: viagra 100mg
  6. Pingback: best otc ed pills
  7. Pingback: pills for erection
  8. Pingback: cheap erectile dysfunction pills
  9. Pingback: cialis generic
  10. Pingback: pharmacy online
  11. Pingback: pharmacy online
  12. Pingback: walmart pharmacy
  13. Pingback: Buy cialis
  14. Pingback: Real cialis online
  15. Pingback: levitra coupon
  16. Pingback: cheap vardenafil
  17. Pingback: order levitra
  18. Pingback: free slots online
  19. Pingback: online casinos
  20. Pingback: viagra without doctor
  21. Pingback: free slots
  22. Pingback: online casino real money usa
  23. Pingback: cialis 5 mg
  24. Pingback: cash advance online
  25. Pingback: quick cash loans
  27. Pingback: personal loan
  29. Pingback: viagra 100mg
  34. Pingback: buy cialis
  36. Pingback: casino games
  38. Pingback: slot games
  43. Pingback: real series slots
  44. Pingback: best online casino games usa players
  45. Pingback: buy cialis
  46. Pingback: slot machine games
  50. Pingback: buy cialis
  55. Pingback: cialis 20
  61. Pingback: 5 mg cialis
  68. Pingback: generic viagra
  73. Pingback: jackpot party casino
  77. Pingback: best online casino usa
  90. Pingback: online casino gambling

Leave a Reply

Your email address will not be published.