The Secret Snack That Transformed My Perspective on Raw Veggies

Why I Started Snacking On Fennel and Apples

I never thought a salad could change how I see fresh food. But here I am, still thinking about that crisp snap of fennel, the subtle perfume of anise, mingling with the bright acid of crisp apples. It’s not just about eating something healthy; it’s about rediscovering what raw can actually taste like, alive in your mouth. I was craving something that sparks attention—makes you pause and go, wait, that’s actually good. And yes, it’s trending right now—because everyone’s got an eye out for simple, honest ingredients that don’t pretend to be fancy but still make you feel like you’re doing something right. I never expected fennel and apple to become my new snack duo, but life’s full of surprises, right? Anyway, this salad? It’s more than food. It’s a tiny rebellion against blandness in the middle of winter.

Fennel and Apple Salad

This salad features thinly sliced fennel bulb and crisp apples tossed together, highlighting their raw, fresh textures. The preparation involves slicing and mixing the ingredients, resulting in a crunchy, aromatic dish with a bright appearance. No cooking is required, emphasizing raw preparation methods to preserve the ingredients' natural flavors.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine General

Servings 4

Calories 120 kcal

Equipment

• Mandoline slicer
• Mixing bowl
• Chef’s knife
• Vegetable Peeler

Ingredients

  

• 1 medium fennel bulb preferably fresh and firm
• 2 apples preferably crisp varieties like Fuji or Honeycrisp
• 2 tablespoons olive oil extra virgin preferred
• 1 tablespoon lemon juice freshly squeezed
• to taste salt
• to taste black pepper freshly ground

Instructions

 

• Place the mandoline slicer on a stable surface and carefully slice the fennel bulb into thin, even strips, aiming for translucent, uniform pieces with delicate fronds visible.
  1 medium fennel bulb
  
• Core the apples and cut them into similarly thin slices using a sharp chef's knife or mandoline, keeping the slices crisp and vibrant.
  2 apples
  
• Transfer the sliced fennel and apples into a large mixing bowl. Drizzle with olive oil and lemon juice, then gently toss to combine, ensuring all pieces are lightly coated.
  2 tablespoons olive oil, 1 tablespoon lemon juice
  
• Season with salt and freshly ground black pepper to taste, then toss again briefly to distribute the seasoning evenly.
  to taste salt, to taste black pepper
  
• Arrange the salad on a serving platter or individual plates, highlighting the crisp textures and fresh appearance, ready to serve immediately.
  

Keyword fruits, raw, salad, vegetables

Sometimes I wonder if food needs a reason. Or if I just like to find new ways to surprise myself at the counter. Anyway, if this feels like the kind of thing to keep in mind when those vegetable drawers start looking sad, that’s maybe enough. Or not. Whatever.