- ½ to a whole fennel bulb
- 2 small apples shredded (Fuji or Honey Crisp when they are in season)
- ½ cup pomegranate seeds
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 teaspoon thyme (dried or fresh)
Mixing Your Goods:
To make the dressing:
Put the lemon juice and thyme in a bowl. Slowly add the olive oil, whisking until everything is combined.
To make the salad:
Thinly slice the fennel on a mandolin. Shred the apples either using a food processor or a grater. Add in the pomegranate seeds. Toss with the dressing.
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