Anti Inflammatory Coconut Ranch Fennel & Orange Salad
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- ⅓ cup coconut cream (from the top of a chilled can)
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For the salad
- 2 medium fennel bulbs, fronds reserved
- 2 large navel oranges
- 4 cups arugula
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fennel fronds, roughly torn (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, grated garlic, dill, chives, parsley, salt, and ground ginger until smooth and uniform. Set aside for 10 minutes to allow the flavors to come together.
- 2
Trim the fennel bulbs, halve them lengthwise, and remove the tough core. Using a mandoline or a sharp knife, slice the fennel crosswise as thinly as possible — about 1/8-inch thick — into a large bowl.
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