Fennel, Celery and Green Apple Slaw
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  1. Fennel, Celery and Green Apple Slaw

    apple slawEnjoy this Fennel, Celery and Green Apple Slaw Serve alongside a portion of lean protein for the perfect, fitness approved meal.

    Here’s a light and refreshing salad that’s filled with healthy fiber. Getting enough fiber is an important part of being healthy and fit.

    Fresh tarragon, fennel and lemon juice lend vibrant flavors, eliminating the need for fattening, store bought salad dressing.

    Courtesy of RealHealthyRecipes.com

    What You Need 
    Serves 2

    • 2 Tablespoons olive oil
    • 1 Tablespoon Apple Cider Vinegar
    • 1 Tablespoon fresh tarragon, minced
    • zest from
    • 1 lemon
    • 1 teaspoon lemon juice
    • 2 celery sticks plus the leaves
    • 1 fennel bulb, plus the fronds
    • 1 green apple
    • dash of salt and pepper

    Instructions 

    1. In a small bowl combine the oil, vinegar, tarragon, lemon juice and zest. Set aside.
    2. Using a mandoline slicer on the thinnest setting, thinly slice the celery, fennel bulb and green apple. Place in a medium bowl. Chop the celery leaves and fennel fronds and add to the bowl.
    3. Toss the salad with the dressing and season with salt and pepper. Enjoy!

    Nutrition

    One serving equals 219 calories, 14g fat, 192mg sodium, 23g carbohydrate, 7g fiber, and 3g protein

  2. Squash and Fennel Salad

    saladThis salad wins the award of the most refreshing side dish ever! The combined essence of fennel and lemon give ordinary zucchini extraordinary flavor in this simple, invigorating salad. Consider it your new go-to side dish to enjoy with grilled steak or chicken.

    Here’s another flavorful reason to ask more from your side dishes. Do you really need traditional, grain-filled noodle salads when it’s possible to create a veggie noodle salad like this instead? This one tastes better and is better for you…one bite and you’ll see what I mean.

    Courtesy of RealHealthyRecipes.com

    Servings: 4

    Here’s what you need

    For the Squash and Fennel Salad

    • 1 yellow squash
    • 2 green zucchini
    • 1 fennel bulb and fronds
    • 1 teaspoon coarse salt

    For the Lemony Dressing

    • 2 Tablespoons olive oil
    • 1 Tablespoon lemon juice
    • ½ teaspoon lemon zest
    • ½ teaspoon garlic, minced
    • 2 Tablespoons fennel fronds, minced
    • sea salt and black pepper to taste

    Instructions

    1. Use a veggie peeler to turn the zucchini and squash into long, flat noodles. Cut the fennel bulb in half, and then slice into thin half moons.
    2. Throw the squash noodles and fennel slices into a large colander and sprinkle with the coarse salt. Mix the salt into the veggies and let sit for 20 minutes over a plate. Squeeze the veggies gently to release excess water and transfer to a salad bowl.
    3. In a small bowl combine the dressing ingredients. Toss the dressing with the veggies and chill until serving. Enjoy!

    Nutritional Analysis

    One serving equals: 81 calories, 7g fat, 5g carbohydrate, 2g sugar, 489mg sodium, 2g fiber, and 1g protein.


Your Personal Best Location
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com