Pear and fennel salad
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.
Servings: 4 servings
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.
- 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.