Fennel and carrot salad.

This simple fennel and carrot salad is a really light and crunchy , that pairs wonderfully with some grilled fish.


  • 4 large carrots orange
  • 1 fennel  bulb (Fennel fronds for serving)
  • 1/4 cup pistachios

For the dressing:

  • 2 tbsp. olive oil
  • zest of 1 organic lemon
  • juice of 1/2 lemon
  • 1 clove garlic crushed
  • 1/4 tsp dried mustard powder
  • Black pepper (to taste)
  • Himalayan Salt (to taste)


  • Wash and peel the carrots and slice off their ends. Then, use a vegetable peeler to create thin shavings.
  • Trim the base of the fennel and cut the bulb into quarters. Remove the core from each quarter. Holding a fennelquarter in one hand, run the peeler lengthwise a cut side of the quarter. Continue to shave the bulb in this manner until it becomes difficult to hold.
  • Roughly chop up the pistachios.
  • Combine the shavings; the lemon zest and the chopped pistachios in a large bowl.
  • Whisk together the dressing ingredients and pour over the salad. Mix until well coated. Serve with fennel fronds on top.

carrot and fennel salad