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Fennel Dill Detox Salad

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< 1 min read
Summary

Fennel is in season for many of us, so you may find it in your CSA box. It’s high in antioxidants like vitamins C and A, has lots of fiber, and contains carminatives, which help to relax the stomach and stimulate digestive movement. Dill, cucumber, red onion, and lemon — all with immune-boosting properties — play co-starring roles. This is a light, healthy, and refreshing salad for a warm summer evening.

Yields4 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

Salad
 1 large fennel bulb (thinly sliced)
 1 medium cucumber (thinly sliced)
 1 cup arugula
 ½ cup radish (sliced)
 ¼ medium red onion (thinly sliced)
 ½ cup dill (fresh, chopped)
Dressing
 1 tbsp tahini
 6 tbsp lemon (juice)
 1 tsp pure maple syrup
 ¼ tsp black pepper (ground)
 salt (to taste, optional)
 ¼ tsp red pepper flakes (optional)

Directions

1

In a large bowl, mix fennel, cucumber, arugula, onion, and dill together and stir.

2

In a separate small bowl, mix the dressing ingredients together.

3

Pour the dressing over the fennel salad and mix well.

4

Chill in the refrigerator for 30 minutes. Add salt and pepper to taste as well as red pepper flakes if desired.

Chef's Notes

Substitutions
If you cannot find fennel or don’t love the licorice flavor, try chopped celery or endive instead

Use any vegetables of choice or that you have on hand in place of the cucumber and radish.

Substitute spinach, mixed greens, red leaf lettuce, or kale for arugula.

Layer it up
Add healthy fats like avocado, nuts, or seeds.

Make it a meal by adding a plant-based protein like grilled tofu, tempeh, lentils, or chickpeas and a whole grain like farro, brown rice, Kamut, quinoa, or wheat berries.

Add more herbs like cilantro, basil, or parsley, for even more flavor and nutrition.

Sprinkle hemp seeds on top for an omega-3, protein, and fiber boost.

Ingredients

Salad
 1 large fennel bulb (thinly sliced)
 1 medium cucumber (thinly sliced)
 1 cup arugula
 ½ cup radish (sliced)
 ¼ medium red onion (thinly sliced)
 ½ cup dill (fresh, chopped)
Dressing
 1 tbsp tahini
 6 tbsp lemon (juice)
 1 tsp pure maple syrup
 ¼ tsp black pepper (ground)
 salt (to taste, optional)
 ¼ tsp red pepper flakes (optional)

Directions

1

In a large bowl, mix fennel, cucumber, arugula, onion, and dill together and stir.

2

In a separate small bowl, mix the dressing ingredients together.

3

Pour the dressing over the fennel salad and mix well.

4

Chill in the refrigerator for 30 minutes. Add salt and pepper to taste as well as red pepper flakes if desired.

Fennel Dill Detox Salad