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Dessert: Fennel & Yellow Peaches Salad
This fool-proof recipe will only take 10 minutes of your time to prepare and will impress your guests, your family or yourself if you decided to cook something neat for your solo-dinner. Serves 4.
Did you know?
Ingredients:
- 3 yellow peaches, peeled and cubes
Directions:
Shred or thinly slice fennel bulb (you get to choose which way you want to enjoy your fennel!) Add lemon juice and cinnamon, mix well and refrigerate for at least 30 minutes if you are short on time - for an hour if you can afford to wait.
Raw fennel is an amazing source of vitamin C (one cup of shredded fennel brings about 20% of your calcium RDA).
Fennel brings a vast array of antioxidants; trace elements and fiber of course. But the most fascinating phytonutrient compound is anethole - the primary component of its volatile oil. In animal studies, the anethole in fennel has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer.
- 2 small (i.e. young) fennel bulbs
- juice of 1 lemon
- a pinch of thyme
- 3 tablespoon lavender honey (or any other honey will do if you do not find lavender honey)
- 1 teaspoon virgin first press olive oil (the best :)
- 1 pinch cinnamon or to taste
Drain fennel but keep the marinade (don't drain over a sink).
Add peeled and cubed peaches to fennel. Be gentle as peaches are a very fragile fruit. Add honey to the marinade; mix well. Add marinade, olive oil, and thyme on fennel and peaches, and enjoy right away!
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