Salad.
Fennel, Apple, & Walnut Salad
A crunchy Spring salad with fennel, apple, walnuts, the sweetness of the honey dressing complements the tangy fennel and apple cider vinegar
Dietary Notes: Vegetarian, Gluten free, Lactose free & Vegan-friendly if you eat honey
Estimated Time: 15 min
Feeds: 2 people
Ingredients:
1 fennel bulb
1 large apple (crisp, crunchy apples work best)
30g of walnuts
2 tbsp olive oil
1 tbsp of apple cider vinegar
honey, to taste (I usually use a generous teaspoonful)
Instructions:
Slice the fennel bulb into slices about 1/2cm thick, set aside. If your slices seem too long, you can cut them in half width-wise. Slice the apples as thin as you can get them, around 2mm thick, set aside. Roughly chop your walnuts. Mix all three ingredients in a serving bowl, making sure that your apple slices don’t all stick together. In a small bowl, mix your olive oil, apple cider vinegar, and honey. If you are using set honey, you’ll want to give it a little whisk until it’s all one homogenous dressing. Drizzle over your salad. Enjoy!
Notes: Optional: garnish using the fronds from your fennel bulb. If you eat cheese, this salad is also very nice with some freshly shaved Parmesan!
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Geneva, Switzerland
Rhiana Fullen
Summer Salad with Spinach & Strawberries
A fresh summer salad with warm goat’s cheese, walnuts, and strawberries on a bed of spinach, with a grape balsamic dressing
Dietary Notes: Vegetarian, Gluten Free
Estimated Time: 45 minutes
Feeds: 4 people
Ingredients:
Baby spinach, 2 cups per person
100g of walnuts
400g of strawberries
80g goat’s cheese
500g of grapes (green or red)
2 tbsp balsamic vinegar
2 tbsp olive oil
Pepper & salt, to taste
Instructions:
Preheat the oven to 180C. Halve the grapes and line them in a shallow casserole dish. Add the olive oil and balsamic vinegar, stir around the grapes so that it’s all evenly distributed. It will seem like not enough liquid for a dressing - this is normal! The grapes will add a lot of liquid, so don’t overdo it with the oil and vinegar at this stage. :) Season with salt and pepper to taste. Place in the middle of the oven for 25 minutes. Meanwhile, wash and dry baby spinach, set aside in a serving bowl. Roughly chop the walnuts, add to the spinach bowl. Wash and cut the strawberries into quarters, add to the bowl and toss all the ingredients. Warm up the goat’s cheese in a water bath (google this if you’re not sure how - super easy, on the stove). Once melted, spoon onto the salad. When the grape dressing is done (approx after 25 minutes - it should be sizzling in the oven, and the grapes should look shrivelled. It will smell divine.), remove from the oven and spoon it onto the salad, tipping all of the juices onto the salad as well. Toss the salad again so that the grapes are spread around. Enjoy!
Notes: The original recipe that I adapted this from years ago called for kiwi and not strawberry, so if you’re feeling adventurous, feel free to try it!
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Geneva, Switzerland
Rhiana Fullen
Summer Rainbow Salad
Plant-based, protein-packed,
sweet and tangy
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Dietary Notes: Vegan, Gluten free, Lactose free
Estimated Time: 20 minutes
Feeds: 4-5 people
Ingredients:
For the Salad:
1 cup cooked Quinoa (tri-coloured if available, cool before adding)
1 can kidney beans,
1 can black beans,
1 can corn
1/2 red bell pepper (yellow or orange also acceptable)
1/2 green bell pepper
1 small red onion (chopped)
1/2 cup dried cranberries
For the Dressing:
1/4 cup apple cider vinegar
1/4 cup lemon or lime juice
1/4 cup olive oil
2 cloves garlic
salt + pepper
a dash of maple syrup (optional)
Toppings (optional):
Avocado!
Sunflower seeds/pumpkin seeds
Toasted nuts of choice
Cilantro
Instructions:
Mix all salad ingredients together and add the dressing directly, serve with toppings of choice and store in the fridge for up to 4 days.
Notes: It's a very flexible recipe, add whatever you have in your fridge and I'm sure it will still taste amazing!
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Basel, Switzerland
Marissa Fortune
Crunchy Avocado & Black Bean Salad
Dietary Notes: Vegan
Feeds: 2 people
Ingredients:
1 Tablespoon sweet onion or shallot, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon fresh lime zest
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 can (15 oz) black beans, drained and rinsed
Optional: 1 red bell pepper, diced
Optional: 1 cucumber, diced
Optional: 1 avocado, peeled, pitted, diced
Instructions:
Whisk together onion, lime juice, honey, lime zest, oil, salt & pepper in a small bowl. Combine beans, bell pepper, and cucumber in a large bowl. Add dressing and mix well. Add avocado. Gently toss to blend.
Chicago, IL, USA
Kristin
Fennel, Orange & Rocket Salad
A fresh and fruity salad with peppery
rocket, tangy orange, and fresh fennel,
topped with a floral mustard dressing
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Dietary Notes: Vegetarian, Vegan, Gluten free, Lactose free
Estimated Time: 20 minutes
Feeds: 2 people
Ingredients:
1 fennel bulb
1-2 oranges
1 small red onion
Rocket (aka Arugula), or any other lettuce, about a handful per person
1 tbsp olive oil
1 tsp dijon mustard
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Instructions:
Slice the red onion into rings and let them soak in a bowl of water to remove the bitterness. If you don't have red onions, you can use half of a normal onion instead. It'll be a bit stronger tasting - probably not first date food ;). Thinly slice the fennel, set aside in a serving bowl. Peel your oranges over a separate small bowl to catch the juices and cut them into bite-sized chunks. Squeeze the orange chunks out gently with a fork and add them the serving bowl. To your orange juice bowl, add the olive oil and the dijon, mix until well-blended. Finally, remove your onion slices from the water and add them to the serving bowl with the fennel and orange chunks. Add whatever salad leaves you're using to the serving bowl and toss the salad. Drizzle the dressing over it and enjoy!!
Notes: For a little spice, add some chili flakes :)
Geneva, Switzerland
Rhiana Fullen