I had a spring in my step last weekend. For the first time in about 5 months or more, the first signs of Spring began to emerge. The most noticeable effect of this glorious beam of sunshine and clear blue skies, is actually waking up happy. Seriously it’s as simple as that: when you have spent the last winter waking up and working and going to sleep practically in the dark, it’s like someone literally flicked a switch on in a dark damp room: suddenly everything is clearer and looks attractive.
London feels like a welcoming place again. Another noticeable change is my appetite. I don’t know about you, but it’s a lot easier to eat and enjoy fresh fruits and salads in the summer than it is in the winter.
Maybe the problem started when we started eating fruits and vegetables out of season, I mean the king of comfort vegetables, Pumpkin just feels better in winter than in the middle of March right? That’s why I thought for this months recipe I would work on a couple of salads that suit the warm crisp air of Spring.
I can’t promise you warmth, but these salads are definitely fresh and crispy. I combined a couple of them in a tortilla wrap with the vegan ranch dressing last night…amazing! I didn’t miss meat or cheese at all.
So here to start the Spring Salads Series off is Fennel. Fennel with its aniseed like flavour is a great source of calcium, magnesium, phosphorous, folic acid, vitamin C and potassium. It also helps with digestion (particularly that of fat…yay!), stomach cramps and freshens breath.
Servings: 3 Prep time: 20 mins
2 Fennel bulbs, finely sliced length ways
1 large celery stalk, finely sliced (against the grain, ‘V’ shaped slices)
1/2 Cucumber – shredded
Drizzle of Lemon Juice
1/2 cup Pine Nuts – lightly toasted
Toss all the ingredients together, leaving the pine nuts until last as you want them to retain their crunchy texture. You can then drizzle in the lemon juice or stir in the vegan ranch dressing. As I said great in a wrap or as a side dish.