Crisp Apple & Fennel Winter Salad with Turmeric Dressing

Serves 4. This is such a refreshing salad and brings to mind fall with root vegetables and apples and of course the crunch of Margot's Morsels.

  • 1 large head of fennel, trimmed, quartered and finely sliced
  • 2 apples, cored and thinly sliced
  • Juice of ½ a lemon
  • 150 grams kale
  • 2 shallots, finely diced
  • 1 avocado, sliced
  • 30g pistachios, chopped
  • Margot's Morsels, Simply Sea Salt
  • ½ tsp ground turmeric
  • 1/2 piece of ginger, peeled and roughly chopped
  • 3 tbsp tahini
  • 1 tsp honey
  • juice of 1 lemon and 1/2 teaspoon zest of lemon
  • 1 tsp sea salt

If you are using fresh turmeric, use gloves to remove the skin using a teaspoon, this also works well for ginger peeling.

Blend the dressing ingredients with 3 tbsp cold water for a few minutes in a small food processor until smooth and creamy. Check for seasoning and adjust salt and lemon to taste. Some tahini is thicker than others so, you may need to add a 1-2 tbsp more water to thin it. the dressing should be about the texture of cream. Leave this in a jam jar until you are ready to use it. It can be made ahead and stored in the fridge.

Toss the fennel and apple in lemon juice to stop them browning. Remove any tough stalks from the kale, stack leaves in layers, tightly roll to thinly slice. If you have a bag of already chopped kale, cut it into finer pieces.

Toss the vegetables together and drizzle with dressing and a sprinkle of pistachios and top with Margot's Morsels.

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