Fennel and Radish Spring Salad

What inspires you? The sun, fresh vegetables and a good kick-butt workout usually do it for me. It’s true. Some of my best inspirations come after a workout (or sometimes in the shower, but that’s often after a workout)! Much like this crisp, fresh cool salad on the first day of spring! Enjoy the colours, flavor combinations and crunch that fennel and radishes bring together in this bowl.

Serves 8

Ingredients:

• 2 bulbs Fennel
• 1 bunch Radishes
• 1/3 Cup Fresh mint
• 4 Tbsp Pumpkin seeds

For the Dressing:

• 1-2 Tbsp Minced Ginger
• 1 Orange, juiced
• 1 tsp Apple cider vinegar
• 2 Tbsp Extra virgin olive oil
• 1 tsp Honey
• pinch Salt

Directions:

1. Cut the tops off of the fennel and ½-inch off the bottom. Slice the fennel into ¼-inch to ½-inch rounds and place into a large bowl of cold water. You may have to cut some of the larger pieces in half.
2. Wash the radishes and trim the tops and bottoms off. Using a grater (or mandolin), grate the radishes. Place in a large serving bowl.
3. Wash and chop the mint and add to the bowl. Drain the fennel and leave aside.
4. Prepare the dressing: add all ingredients into a small bowl.  Stir to combine using a whisk.
5. Just before adding the dressing, place the fennel in the bowl with the radishes and mint. Add the dressing and mix to coat evenly.
6. Top the salad with raw pumpkin seeds (or add individually to each portion).

*Note: You can prepare this salad ahead of time and leave it undressed, dressing only what you need at time of consumption!