Shaved Fennel Pear and Walnut Salad

Crisp, refreshing fennel, sweet Abate Fetel pear, bright mint, and crunchy walnuts come together is this quick, easy salad.  This oil-free, plant-based vegetarian recipe makes a delicious lunch when paired with Asparagus Tarragon Pea Soup.  Yet it's also impressive enough for a gluten-free summer dinner party. 

EASY         Servings: 6     Ready In: 5 minutes

Shaved Fennel Pear Salad  - Healthy, Gluten-Free, Oil-Free, Grain-Free, Plant-Based Vegan

Shaved Fennel Pear Salad  - Healthy, Gluten-Free, Oil-Free, Grain-Free, Plant-Based Vegan

Ingredients

1 bulb of Fennel
1 Abate Fetel pear (or Bosc)
2 tbsp fresh mint
1/4 cup walnut pieces
2 tbsp Champagne vinegar


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SHAVED FENNEL PEAR AND WALNUT SALAD

Procedure

To prepare Fennel: Trim and remove the stalks Pluck some of the fronds and reserve for garnish
Use a vegetable peeler to peel just the outer stringy layer around the bulb.  
Cut the fennel bulb in half. Make a "tee-pee" cut to remove the core

To make the Shaved Fennel Salad: Thinly slice the fennel bulb on a mandolin
Core and thinly slice the pear
Stem and chop the mint
Combine the shaved fennel, pear, and mint with the walnuts, Champagne vinegar, and reserved fennel fronds. Use your hands to toss well. 

Serve and enjoy!

Chef's Tips: You can save the core and stalks for flavoring stocks or soups.  Simply place in a sealable plastic bag and freeze until ready to make stock.  Don't use tongs or spoons to toss the salad as they might bruise the pear.  Your hands are your best tools.

Yield: 4 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (about 3/4 cup).

Calories 63.25
Calories From Fat (44%) 27.82
% Daily Value
Total Fat 3.33g 5%
Saturated Fat 0.31g 2%
Cholesterol 0mg 0%
Sodium 21.86mg <1%
Potassium 239.78mg 7%
Total Carbohydrates 8.65g 3%
Fiber 2.71g 11%
Sugar 3.02g
Protein 1.46g 3%
Calcium 6.82mg <1%
Iron 34.15mg 190%
Vitamin A 214.11IU 4%
Vitamin C 0mg 0%


Kohlrabi is a member of the turnip family, and it's peppery crunch + subtle sweet texture make it great for a quick, oil-free vegan slaw. Plant-based Chef Katie Simmons shows you how to cut this vegetable, plus other healthy, gluten-free recipe ideas. More at: www.plants-rule.com