Coconut Fennel Salad | #MealsThatHeal
07 Apr

Coconut Fennel Salad

 
Fennel’s crisp, crunchy texture and aromatic taste has endeared it to my kitchen for a lifetime. Fennel has the distinct ability to leave you feeling fresh and has even been used for centuries as a digestive remedy. Science has shown us it is an anti-inflammatory, analgesic, carminative, diuretic and antispasmodic agent.
 
Medium chain fatty acids found in coconut cubes are used differently in the body. Instead of being packaged into lipoproteins and circulated in the bloodstream, they are sent directly to the liver where they are converted into energy. (1)
 
Ingredients:
1 cup           Cha's Coconut Cubes, drained (Drink the juice!)
1 large         apple, chopped
1 large         orange, chopped
1 medium    fennel bulb, sliced (set aside some fronds as a garnish)
 
Optional Ingredient:
1 cup           pickled or cooked beets, sliced or cubed
 
Dressing:
2 tbsp          organic olive oil
1 tbsp          organic lemon juice
1/2 tbsp       Dijon mustard (if not using pickled beets)
1/8 tsp         pink rock or gray sea salt
 
Directions:
1. Combine ingredients in a mixing bowl. 
2. Mix dressing and top the salad.
3. Add fennel fronds as a garnish to serve. 
 
References:
1. Takeuchi H, Sekine S, Kojima K, Aoyama T: “The application of medium-chain fatty acids: edible oil with a suppressing effect on body fat accumulation.” Asia Pac J Clin Nutr. 2008;17 Suppl 1:320-3.
https://www.ncbi.nlm.nih.gov/pubmed/18296368
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