Yummy Vegan Fennel, Apple and Walnut Spring Salad with Rosemary Rhubarb Lemonade!

Its Farmer’s Market time and that means fresh veggies and new things to try! We support a local CSA farm and have a summer share, so we get to pick from all sorts of fun veggies to take home each week. Today we decided to try some fennel! This bulb, similar to celery in texture but full of its own unique flavor, can be eaten raw and tossed with any mixture of salads. The following is the recipe for today’s salad. At the bottom of the page you will find the recipe for the lemonade!

Fennel, Apple and Walnut Spring Salad

What You’ll Need (serves 2):

A bag of Spring Salad mix

1 Bulb of Fennel

1 Apple

1/2 cup of Walnuts

1 tbs Olive Oil

3 tbs Apple Cider Vinegar

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Cut the bulb up – you can use the following video for help with that if you’ve never sliced one before. (And just a hint – keep the fronds (the tops) of the fennel – we will be making a fennel pesto next week!)

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Keep a few of the fronds for topping – they taste similar to dill.

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Peel your apple.

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Chop your walnuts into bite size pieces. There are a lot of ways to go about this – some people just put a kitchen towel over them and crush them – I prefer to gently slice a few nuts at a time – but whatever suits you!

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Mix the apple cider vinegar and olive oil in a small container. We didn’t use all of ours for 2 servings, so be sure to make according to how many people are at your table!

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Toss the ingredients together and you’re done! Very unique tasting dish.

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Rosemary Rhubarb Lemonade

What You’ll Need:

2 sprigs of Rosemary

2 cups of Rhubarb

3/4 cup sugar (I used white)

3/4 cup water

2/3 cup fresh lemon juice – store bought works great also

water and ice for mixing to taste and temp

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Bring the rhubarb, rosemary, sugar and water to a boil. Let simmer for 7 minutes.

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Drain the juice into a drink container already containing the lemon juice.

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Water down and ice to taste.

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Add lemon slices or rosemary sprigs to make it pretty 🙂

This delightful drink is very light and refreshing. It has just the hints of rosemary and rhubarb so it isn’t particularly overwhelming.

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Hope you all enjoy this fun summer meal – and don’t forget to go explore your local market. Not only will you be getting the freshest veggies around, but you’ll also be support local people and their livelihood!

XOXO

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