This is a great summer salad that will fit in well at any bar-b-q. I know that’s it still the spring season, but I spotted some nice looking locally grown fennel bulbs at a near by organic food market and I couldn’t resist.

For those of you who aren’t that familiar with fennel, I think it might be an acquired tast. I say this because fennel has the scent and mild taste of black licorice, which is not a favorite of most people I know. I remember hating it as a kid, but it really has grown on me over the years.

The general rule about veggies is that the darker the colour, the better they are for you.  Fennel is quite pale but is still packed with nutrients and just like celery; they are low in calories and fat free.  They are great for dipping as well! You can find our recipe for hummus here: http://transformfit.ca/nutrition/healthy-super-bowl-snacks/ to pair it up with.

Tips on how to choose your fennel: It’s simple really. Choose the bulbs that look the cleanest and feel the most firm. If you see some discoloration, you should probably avoid them, as they probably aren’t as fresh.

Recipe:

Julianne the fennel bulb and place the strips into a bowl. Discard the tougher outer layer as well as the stems but hold on to the green leafy bits that resemble dill weed. I use these for garnish. Add the lemon and orange zest and juice into the bowl along with the walnut oil. Heat up a frying pan at medium/high heat. Once the pan is hot, add in the walnuts making sure to stir constantly until they begin to brown and smell a little toasted. Mix all the ingredients (except for the walnuts) in the bowl and place it on a serving dish. Finally, add the walnuts right before serving so that they are still nice and hot. garnish with the fennel leafs.