Fennel, Celery Root and Orange Salad Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

Salad:

• 1 fennel bulb, grated
• 300g (3 cups) celery root, grated
• 1 zucchini, cubed
• 1/2 red pepper and 1/2 orange pepper, cubed
• 2 oranges, peeled, cubed quarters
• 15 g (1/2 cup) cilantro, chopped
• 30 ml (2 tbsp) red onion, finely chopped

Dressing  :

• 65 g (1/3 cup) olive oil
• 30 ml (2 tbsp) lime juice, freshly squeezed
• 30 ml (2 tbsp) maple syrup
• 10 ml (2 tsp) Dijon mustard
• 2.5 ml (1/2 tsp) salt
• Pepper, to taste

PREPARATION

1. Place all salad ingredients in a large bowl.
2. Whisk together the dressing ingredients and add to the salad. Stir to coat the ingredients.
3. Refrigerate for about 3 hours before serving to enhance all flavours.

Keeps for 24 hours in the refrigerator.