Summer Dinner Ideas: Kohlrabi, Fennel & Fig Salad
Continuing with our simple, seasonal salad theme we are posting a recipe of this amazing, calming & nourishing Kohlrabi, Fennel & Fig Salad.
Here’s why it is amazing:
Make the best of Kohlrabi while it is in season here in England. This yummilicious veggie comes from Brassica family (cruciferous veggies) and is rich in sulfur – THE mineral that is known to replenish your hair, skin, nails, relieve pain, calm inflammation and generally super alkalise your system.
It also has super high amounts of vitamin C and B group. Vitamin C is a powerful antioxidant and helps maintain the optimum immune system and peak wellbeing state.
Next on the line is fennel which also happens to be in season – it is your best chance this year to find fresh, organic, flavoursome and affordable fennel in your local health shop or farmers market. Fennel is calming, anti-inflammatory, and rich in anti-oxidants. The best tip when eating it raw is to cut it into fine slivers so that each bit has just the right amount of crunchiness.
Finally, fig season has just begun and if you haven’t got a tree in your back garden it is likely that you will see fresh, ripe figs in your local ethnic shops, health shops, and farmers’ markets. Figs are rich in potassium, manganese, and calcium – they also happen to be nicely cooling and calming to the whole body – and, happen to be particularly beneficial for men!
On to the Salad now:
For 2 people you will need:
juice of 1/4 orange
a big bunch of organic salad leaves or lettuce
2 tsp of balsamic vinegar (can be apple cider or red wine)
2 TBLP of good quality olive oil
pinch of salt
freshly ground black pepper
optional: activated seeds, or nuts of your choice for extra protein.
Peel the kohlrabi and slice it into thin, almost transparent slices (you can use a mandolin for this). Cut the fennel lengthways and slice each half into fine slivers. Add one-inch pieces of orange. Finely chop an avocado, shred the leaves and add everything to the salad. Lastly, add quarters of fresh figs, toss the salad lightly with orange juice, olive oil, balsamic vinegar, salt, and pepper. Add nuts and seeds if you fancy.
The sweet flavours of orange of fig complement the calming and simple taste of kohlrabi, fennel, and the greens. It is a beautiful summer salad that will nourish you and will make your eyes sparkle with extra energy.
Let us know how you like it and what other seasonal veggies you have in your kitchen at the moment! We look forward to hearing your stories!
With summer love & yumminess,
Aiste, Joel & the Wild Team