Fennel Green and Herb Salad with Homemade Vinagrette

I love a good salad, although, the best part of any salad is the dressing. I included a delectable salad dressing in this recipe.. The vinaigrette dressing is quite different that a typical vinaigrette - when you see the ingredients below you’ll know what I mean. I was inspired by Clair Ragozzino - an Ayurvedic practitioner with her seasonal recipes. In general I don’t eat vinaigrette dressing but this recipe gets my two thumbs up!

Fennel is tasty - similar to a anise and licorice flavor and a spring, summer delight. Fennel slices help with gas and indigestion. It’s been used nutritionally since ancient times. Romans, Greek and Egytion used fennel during ceremonies as a symbol of wellness and pleasure. The plant originated in the Souther Mediterrraniean region. I remember being introduced to Fennil Essential Oil in Hippocrates and used in cooking and skin remedies.

Fennel is super healthy. If you’re interested in the benifts please read through Dr. Axe and Pub Meb for a list of excellent medicinal information.

The true power of herbs - and there’s a tremendous amount of herbs in this salad and dressing are loaded with a wealth of protective polyphenols. Please add herbs to your recipes. And, herbs are really easy and rewarding to grow in your garden - even in your home and all year round.

basil and herbs - highly recommend you grow you your own herbs - inspired you to enjoy

Recipe:
2 cups fresh greens - spinach, arugula or mesclum - one or a bit of each
2 fennel bulls, trimmed and shaved thinly
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup hemp seeds
1/2 cup pumkin seeds

Vinnagrette
1/4 cup olive oil
1/4 cup flax oil
1/4 cup lemon juice
1 tbsp maple syrup or raw honey
2 tbsp basil, finely chopped
salt and pepper taste
option: 2 tbsp lemon zest

• if you are adding spinach to salad steam the spinach for easier digestion otherwise you’re good to go and add all greens to bowl

• combine all the other ingredients in a large bowl.

• in a small bowl, whisk the olive oil, flax oil, lemon and optional zest, maple syrup or raw honey, fold in the finely chopped basil, add salt, and pepper to taste

• You can make in advance sealed jar or store in fridge for up to 3 days or serve right away

• Toss the vinaigrette in the salad bowl before serving

  Genia’s Spoon Me Tips:
  When the digesting is weak than cooking your greens will make the veggies easier to digest. You’ll feel better with heating your greens and veggies - steaming, sautéing and roasting. Otherwise you can enjoy raw veggies. We are all different - not one size fits all, although, the benefits and tastes are nutritious and delicious.

  Fennel, fresh herbs and vinaigrette are sweet and cool - a beautiful lunch salad when the sun is hot.

  Much Love,
  Genia