Fennel, Carrot and Spinach Salad with Seaweed and Walnuts
    Servings Prep Time
    2people 20minutes
    Servings Prep Time
    2people 20minutes
    Ingredients
    • 1whole organic fennel
    • 1whole organic carrot
    • 1handful walnuts
    • 1handful fresh seaweednori, wakame or kombu
    • 1/2bunch baby spinach
    For the spinach marinate
    • 1/2juice lemon
    • 1clove garlic
    • 1/2whole shallot
    • 2 or 3pre-soaked sun-dried tomatoes
    • 5tbsp olive oil
    • salt and pepper
    For the dressing
    • 2tbsp cold pressed pumpkin seed butter
    • 2tbsp water
    • 1juice lemon
    Instructions
    1. Start with washing and de-stalking the spinach. Chop it up lengthwise and put aside in a bowl.
    2. Add the juice of 1/2 lemon, finely chopped garlic, shallot, sundried tomato, salt, pepper and oil and massage till spinach looks wilted. Be quite generous with the salt here as salt, together with lemon juice softens the spinach and makes it more digestible.
    3. Use a potato peeler or spiralizer to make thin, transparent carrot ribbons. Then chop fennel in small cubes and mix together with carrot and walnut in a separate bowl.
    4. Add soaked and washed seaweed cut into long “noodle-like” strips. Mix in the spinach into the rest of the salad using all the leftover marinate from the bottom of the bowl.
    5. Finally the dressing: In a small bowl mix pumpkin seed butter with water, lemon juice and a bit of salt – make sure the consistency is runny enough but not too watery. You want a lush, creamy dressing.
    6. Serve as it is or with a handful of good quality olives for extra yumminess.
    Recipe Notes

    Small tip: this same recipe can be used to make a wicked miso soup. Just add two TBSP of unpasteurized miso paste, and 0.75ml hot or warm water and you have the most amazing, flavoursome, probiotic soup.