Create the Life You Love
Apple Fennel Salad with Maple Lemon Vinaigrette and Macadamia "Cheese"
Prep Time
approximately 30 minutes
Cooking Time
0 minutes
Yields
4 servings
Ingredients
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons maple syrup*
- 1/2 lemon, juice from
- 1 tablespoon diced shallot
- Himalayan salt and pepper to taste
Macadamia “Cheese”
- 1 cup macadamia nuts, soaked overnight, rinsed
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 tablespoon agave or liquid sweetener of choice
- 1 teaspoon nutritional yeast
- 2 tablespoons fennel leaves, finely diced
- Himalayan salt and pepper to taste
Salad
- 1 apple, sliced thin (approximately 1/8th-inch thick)
- 2 fennel bulbs, sliced very thin (I used a mandoline)
- 1/2 cup walnuts
- Vinaigrette
- Macadamia “Cheese”
Directions
- Vinegrette
- Mix all ingredients except diced shallot in blender. Blend until emulsified.
- Stir in shallots. Put in glass bowl and set aside.
- Process all ingredients in food processor until well blended. You will have to scrape down the sides occasionally.
- Toss the sliced apples and fennel in vinaigrette.
- Place on plate alternating apple slice and fennel.
- Top with macadamia “cheese”, walnuts and ground pepper.
Macadamia "Cheese"
Salad
Notes
*Maple syrup is not raw but is used in many raw food recipes.
Credit
In the Raw