Raw Fennel & Grapefruit Almond Salad

Fennel & Grapefruit Almond Salad
(Serves 2) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free

Need a Quick Salad for Two?… This salad is very refreshing and crisp. It can be eaten as a side salad for dinner or perfect for lunch too. Crazy this little salad filled me up last night, but I did leave room for a piece of strawberry/peach cheesecake. 🙂 The fennel [fennel may be an acquired taste for some, you’ve been warned, lol] is crunchy and the licorice flavor of the fennel goes well with the slightly sweet slightly bitter grapefruit. The parsley adds a nice freshness and I love the almonds in this salad which add another layer of texture and sweetness…Mmm, creamy raw almonds. Enjoy!

Yummy in my tummy!
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tsp Raw Agave Nectar
1 Fennel Bulb, sliced thin (abt 1/8 if using a mandolin)
1/4 of a Red Onion, sliced thin
¼ Tsp Celery Seed, optional
1 Serving of Raw Almonds (abt 25 almonds), chopped
1 Grapefruit, peeled/segmented – cut slices in thirds or half
1 Handful Fresh Parsley, chopped

-In a large bowl whisk together Olive Oil, Vinegar and Agave. Add remaining ingredients and toss to coat. I just let the salad sit for 10 mins. or so for the flavors to combine. That’s all to it.. oh and be sure to rinse your fennel after slicing. I rinse them in my colander similar to leeks.  🙂 Enjoy!

Slicing Grapefruit:

Toss together to combine:

Fennel 🙂

Cabbage and Fennel Slaw/Salad

Fennel, Apple and Cabbage oh my! This recipe is fantastic year round. The crisp and crunch makes me think of summer in these cold winter months. Fennel is so aromatic; the wonderful smell instantly hits you upon cutting in, with liquorice notes it tastes how it smells in my opinion. Fennel is related to celery, dill and carrots (aromatic plants) so why not add them all to the recipe. The dill and celery seeds in this recipe add to the flavorful taste. Vitamin C, Fiber & Potassium, great for immunity!



3 Carrots, shredded

1 Fennel Bulb, cored and finely sliced/shredded

1 head Cabbage, cored and finely sliced/shredded

½ Red Onions, sliced finely

1 Granny Smith Apple, julienne

2/3 Cup Vegenaise (vegan mayo)

1/3 Cup Extra Virgin Olive Oil

Juice of 1 Small Orange or ½ Large Orange

2 Tbsp Apple Cider Vinegar

½ Tsp Dill Weed

½ Tsp Celery Seed

½ Tsp Salt

½ Tsp Pepper

2 Tbsp Blue Agave

¼ Cup Sliced Almonds, toasted


As noted above, core the Fennel Bulb and Cabbage then slice/shred finely – See Note*. To a large bowl, add sliced red onions and shredded carrots – I use a box grater for the carrots. Julienne the Granny Smith Apple and add to the bowl; I use organic apples and keep the skin on.

-In a small bowl whisk the: Vegenaise, Olive Oil, Orange juice (fresh squeezed), seasonings and Agave.

-Lightly toast the sliced almonds in a pan

-Drain the sliced fennel and cabbage (I use my salad spinner). Add to large bowl with Carrots, Onion and Apple. Add dressing and toasted almonds then toss together to coat. Refrigerate for about 30 mins. before serving. Toss again before serving up.


*Note/Tip: After I slice the Fennel bulb and Cabbage I let them hang out in my salad spinner with ice-cold water. Leaving them in the ice cold water while you prepare your other ingredients will keep them crisp and crunchy.