glutenfrei
Apple and fennel salad
A delicious, varied, and low-histamine salad with fennel and apple. It tastes great as a side dish to fish or as a main course.
This recipe is
- vegan
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
15 minutes
Ingredients for 2 servings
- 1 fennel bulb
- 1 apple
- 1/2 g onion (1)
- 100 g coconut yogurt (1)
- 1/2 tbsp acerola juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Chopped almonds (1), roasted
- Salt
preparation
- Wash the fennel, remove the root end and cut into thin slices. Bring salted water to a boil and let the fennel steep in it for 2-3 minutes, then rinse with cold water.
- Wash the apple and cut it into thin slices, peel the onion (1) and also cut it into thin rings.
- In a large salad bowl, combine all ingredients. Mix together acerola juice, coconut yogurt (1), olive oil, salt, and maple syrup to make a dressing and season the salad with it.
- Toast chopped almonds (1) in a pan without fat and spread over the salad.
Our HistaFood tip
This salad is perfect as a to-go meal! Simply pack it in an airtight container and keep it refrigerated until ready to eat.
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.