Apple, Fennel, and Salami Salad
Apple, Fennel, and Salami Salad is an easy working lunch that really hits the spot with a sweetly satisfying dose of crunch!
Servings: 4 servings
Ingredients
- 1 bulb fennel
- 1 medium apple
- lemon juice, optional
- apple cider vinegar
- 10 thin slices salami
- sea salt and fresh cracked pepper, to taste
Instructions
- Trim the stalks off the bulb of fennel and reserve the fronds. Remove the tough outer leaves from the bulb, and trim off the root end. Slice in half lengthwise and then slice as thin as you can. If your bulb is large you may want to trim away the tough inner core before slicing. Put the fennel in a salad bowl.
- Cut the apple into very fine matchsticks. There's no need to peel. I like to toss the apple with a little bit of lemon juice just to insure it doesn't brown. Add the apples to the salad bowl. Toss the apples and fennel with a couple of tablespoons of cider vinegar.
- Slice the salami into thin strips and add to the salad. Snip some of the fennel fronds into the bowl. Toss and season to taste with salt and pepper.
Notes
Recipe variations
- If you don't like fennel you might try celery, cut thinly on the bias.
- For a vegan version add toasted walnuts in place of the salami.
- Add crumbled cheese like feta, goat, or blue.
- Try a creamy mayo/cider vinegar dressing.
- Add fennel seeds, celery seeds, or even poppy seeds.
Nutrition
Calories: 133 kcal · Carbohydrates: 11 g · Protein: 6 g · Fat: 8 g · Saturated Fat: 3 g · Cholesterol: 18 mg · Sodium: 539 mg · Potassium: 376 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 103 IU · Vitamin C: 9 mg · Calcium: 34 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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