Fennel ginger salad recipe

Pinterest LinkedIn Tumblr +

The hazelnuts (and hemp seeds in the mayo, if using) provide a good amount of vitamin E in one meal, which is wonderful for nourishing your adrenal glands. Adrenals are among the organs that store vitamin E, an important nutrient that fights stress. Vitamin E also restores glutathione levels in the liver, which is important for detoxification.

  • Yield: 8 Servings


  • 2 cups thinly sliced fennel (use celery if fennel is unavailable)
  • ⅔ cup thinly sliced parsnips or carrots
  • ¼ cup chopped green onions
  • ¼ cup coarsely chopped raw hazelnuts
  • 3 large tangerines, peeled and separated into segments (about 1½ cups)
  • ¼ cup chopped pickled ginger
  • ¼ cup Hemp Mayo or Vegenaise
  • 2 Tbsp raw apple cider vinegar
  • ½ tsp pink rock or gray sea salt or 1 tsp umeboshi paste
How to Make It
  1. Using a mandoline or food processor, slice the fennel and parsnips or carrots, and place in a large bowl.
  2. Add the green onions, hazelnuts and tangerine sections. Mix to combine.
  3. In a small bowl, whisk together all the dressing ingredients.
  4. Pour over the salad. Toss gently, and serve immediately.

Comments are closed.