If it’s not green, i don’t wanna know about it. Well for this recipe, anyway!
This salad is pretty much ALWAYS in my fridge. I often make up a LARGE bowl of it at the beginning of the week, keep the dressing in a jar on the side and take out a serve as desired (sometimes 5 lunches per week!) It’s SOOOOO healthy, but it is also one of those dishes that TASTES DEEEEE-Vine!! I will often add a protein and have it as a “proper” meal.
“Green salad” just got a whole lot more PHRESH, PHANCY AND PHUN!
Note: Phoodie has decided, after many requests, to do her VERSION of a printer friendly VERSION, that is, the ingredients and method will feature all together up the top of the posts from now on, followed by the step-by-step pictures. That way, if you want to print and cook, you only have to print 1 or 2 pages at the start of the document!
Serves 6 as a side
1/4 green Cabbage
1 bulb of Fennel
1 green Capsicum (Green pepper)
1 bunch Spring Onions
1 green Apple
4 stalks Celery
2 Limes – juice of.
1/4 cup Olive Oil
2 teaspoons Salt and 1 teaspoon Pepper
1. Finely slice, dice, chop EVERYTHING and throw into a bowl. I say FINELY, because as I’ve stated before, I like a little bit of everything in each mouthful!!! THIS is a great video on how to prep. your Fennel – and THIS is one showing how to slice it.
2. Mix all ingredients together GENTLY with your (very clean) hands!
3. For dressing, combine the lime juice, oil and salt and pepper in a jar. Shake well. If you want to serve the salad to a group of people, pour dressing over. Otherwise, store in a jar in the fridge next to salad and add just before eating your portion.
(Tip: this is a GREAT choice if you are looking for something to cook to enter our latest competition, as you will definitely eat all of it AND it is VERY quick to make – details on Facebook – http://www.facebook.com/phoodieblog )