January 17, 2018

Reset: Suits all phases

Great Shape: 2 vegetable, 1 fat

Serves 4


1 large fennel bulb, trimmed, fronds reserved
1 large handful watercress
1 handful mint leaves
1 handful dill fronds
1 French shallot, finely diced
3 Tbsp apple cider vinegar
1 tsp Dijon mustard
1/3 cup extra virgin olive oil
salt and freshly ground black pepper


  1. Use a mandolin slicer or sharp knife, shave the fennel bulb finely.
  2. Place the shaved fennel, watercress, mint, dill and fennel fronds in a large bowl.
  3. Place the shallot, apple cider vinegar, mustard, olive oil, and salt and pepper in a small bowl and whisk to combine.
  4. Pour half the dressing over the salad, then gently toss through. Add more dressing if required to coat the vegetables. Taste, and add more salt and pepper if needed.


Add your favourite nuts or seeds for crunch, and serve with grilled fish or other protein source.

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