Popular Conditions & Diets
Ingredients
9
Time
10m
Serves
4
Recipe by Carley Nadine
Ingredients
9
Time
10m
Serves
4
2
Peaches
pitted and sliced
4 cups
Baby Arugula
washed
200 g
Fennel Bulb
(1 bulb) very thinly sliced
1/4 cup
Fresh Parsley
chopped
1 tsp
Raw Honey
Side
Quick Meal
2 Tbsp
White Wine Vinegar
3 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
1
Thinly slice your fennel using a mandolin or a knife.
2
Add the fennel to a bowl and drizzle with 1 tbs of olive oil and a bit of salt. Gently massage with your hands until it softens up a bit. Add the parsley to the fennel and combine.
3
To a small bowl add 2 Tbs of white wine vinegar, 2 tbs of olive oil and 1 tsp of honey, mix until the honey is dissolved.
4
In a large bowl add arugula and top with sliced peaches and fennel. Drizzle with the dressing, season with salt and pepper and enjoy!
5
Eat immediately or to save for later you can keep the arugula separate from the peaches and fennel.
6
Notes: Omit honey for a sugar free version. Use Maple Syrup if you don’t have honey. Add goat cheese for some extra flavour. Don’t have white wine vinegar? You can use lemon or apple cider vinegar.
Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.
