Updated: May 31
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings
2 small or 1 large - Fennel Bulb
2 small or 1 large - Green or Fuji apple
2 Tablespoon - Fresh mint
1-3 pinches - Sea salt
½ - Lemon, juiced
1 Tablespoon - Almond Butter
¼ Cup - Crushed Pistachios
Thinly slice the fennel and apple - the thinner the better! Season fennel and apple with salt.
Blend the lemon juice, oil and almond butter and dress the salad.
Serve garnished with a few whole mint leaves, topped with pistachio nuts.
Download the printable PDF here.