Fennel Salad with Basil Thyme Vinaigrette
2 bulbs of fennel with fronds, thinly sliced
1/2 red red onion, sliced
1/4 cup fresh basil, chopped
1 1/2 cups arugula
2 tsp. fresh thyme, finely chopped
1/4 cup Barlean’s flax oil
1/4 cup Barlean's flax seeds
2 tsp. freshly squeezed lemon juice
2 Tbsp. white balsamic vinegar
1/4 tsp. of sea salt
1/6 tsp. freshly ground white pepper
1/3 cup almonds, finely ground
1/2 tsp. fresh lemon zest
In a large bowl, combine fennel, fronts, onion, basil and arugula; gently toss to combine.
In a small bowl, combine thyme, oil, fresh lemon juice, balsamic vinegar, sea salt and pepper; whisk well. Add almonds and toss to coat.
Transfer salad onto serving plates. Sprinkle with lemon zest. Serve with thyme vinaigrette on the side.
Amie Valpone The Healthy Apple www.thehealthyapple.com
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