Vegan Apple-Fennel Salad

This salad is from the raw food cookbook, Angel Foods: Healthy Recipes for Heavenly Bodies.

Share this
Serves: 2
Print

Serves 2

What you need:

1 orange, juiced
1 teaspoon orange zest
1 tablespoon flax oil
1 teaspoon poppy seeds
1/4 teaspoon Spike seasoning
2 apples, diced
1 medium fennel bulb, sliced in thin strips
1/4 small red onion, sliced in thin strips
1 bunch arugula, broken
12 Nasturtium blossoms

What you do:

1. To prepare the dressing, combine orange juice, zest, flax oil, poppy seeds, and Spike, and whisk to blend.

2. Add dressing to apples, fennel, and onions, and toss gently. Serve salad on a bed of arugula, and garnish with Nasturtiums.

Photo by Hannah Kaminsky

Share this

Don't miss our Vegan Deal of the Week by signing up for our FREE VegNewsletter!

Get it here