This simple, fresh, and crunchy salad is a staple in my diet when resetting my digestive system from heavy winter foods to lighter spring fare. This recipe utilizes light ingredients but will fill you up with its high-water content, fiber-rich fennel, and hemp seeds for a bit of protein. Avocado adds some healthy calories and fat. The miso dressing is simple but adds a ton of flavor.
I promise you will want to eat this salad again and again so give it a try! You can also check out my Arugula, Cherry Tomato, and Sautéed Zucchini Quinoa Salad.
Chopped Romaine & Sautéed Fennel Salad with Hemp Seeds, Avocado & Miso Dressing
A simple, fresh, and crunchy salad that fills you up with its insanely high-water content, fiber-rich fennel, and hemp seeds for a bit of protein.
Equipment
- cutting board
- Chef's Knife
- Mixing bowls
- measuring cups and spoons
Ingredients
- 1 bulb fennel thinly sliced
- ½ Tbsp olive oil
- juice from 1 lemon
- 2 romaine hearts chopped
- 2 Tbsp hemp seeds
- 1 avocado sliced
- salt and pepper to taste
Miso Dressing Ingredients
- 4 Tbsp miso
- juice of two lemons
- 2 Tbsp olive oil
Instructions
- In a small pan, sautee your fennel with olive oil, salt, pepper, and a squeeze of lemon juice until they are a little tender, but still have some crunch; about 10 minutes
- In a small bowl combine the miso dressing ingredients and then thin with warm water until desired thickness
- Divide romaine hearts among four bowls and top with sautéed fennel, avocado, hemp seeds, and miso dressing
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.