Pear and Fennel Salad

5 from 8 votes

This pear and fennel salad combines fresh, crisp fruit and vegetables for a light side salad perfect for summer BBQs and picnics. A vegan, gluten free and low histamine recipe. Serves 3-4 as a side dish.

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 221kcal

Author: Claire

Ingredients

3 small pears finely sliced
1 fennel bulb finely sliced
1 celery stick finely diced
handful arugula
¼ cup pistachios crushed

For the mint dressing

3 tablespoon extra virgin olive oil
2 teaspoon apple cider vinegar
2 tablespoon mint leaves diced, more to taste preference
pinch salt
pinch black pepper optional

Instructions

Make the mint dressing by combining all the ingredients and stirring well. Alternatively, add to a blender and blend.
Crush the pistachios with the back of a spoon.
Finely slice the pears, fennel and celery.
Combine all the ingredients in your bowl and drizzle over the dressing. Serve immediately and enjoy!

Notes

Dice the fruit and vegetables, particularly the fennel, as finely as you can.
Prepare the fruit and vegetables last, just before serving, as they can brown quickly.
Make sure to use unsalted pistachios!
You can use whole pistachios if you prefer, but I suggest crushed is a little better and easier to eat in the salad.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

pears, which score 1.
arugula isn't rated on the SIGHI list. Swap out for another salad leaf if preferred.
apple cider vinegar, which scores 1.
black pepper, which scores 2.

Nutrition