Side
Fennel Salad
This fennel salad with grapefruit, orange and Violife creamy original is the best option for a healthy lunch! And it's very simple to make!
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![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
- 3 medium-large fennel bulbs (leaves and stems trimmed off)
- ¼ cup walnuts
- 1 large grapefruit
- a handful of fresh rocket
- 1 small spring onion, peeled and cut into paper-thin slices
- 1 orange
- 10 mint leaves
- 2-3 celery sticks
- A few swiss chard leaves
- Juice of 1 lemon
FOR THE DRESSING:
- 1 pack Violife Creamy Original
- 2 tbsp olive oil
- 1 tsp orange zest
- 2 tbsps wholegrain mustard
- Juice of 1 orange
- Place nuts in dry skillet and cook over medium heat, stirring to toast.
- Coarsely chop nuts and set aside.
- Slice fennel very thinly using a mandolin. Toss in serving bowl with salt, pepper and lemon juice.
- Slice oranges and add to the bowl. Add onion and rocket.
- Mix Violife Creamy Original with the ingredients for the dressing, whisking well and drizzle over the salad.
- Serve and garnish with mint leaves and walnuts.
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