Summary

Ingredients

• 1 tuber fennel
• 1 small cucumber (s)
• 1 apple
• 1 lemon (s), juice it
• 2 stalks peppermint (about 1 leaves), fresh
• 2 tablespoon oil, neutral
• balsamic vinegar, bianco
• salt and pepper
• 0.5 teaspoon ½ curry powder

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Instructions

1. Remove the outer leaves and stems from the fennel, then cut in half and cut out the hard stalk. Now quarter or eighth of the halves as desired and cut into fine strips. Prepare and dice the cucumber and apple and place in a bowl with the fennel.
2. For the dressing, chop the peppermint leaves. Mix together lemon juice, oil and spices and add the mint.
3. Put the dressing in the bowl with the salad ingredients and mix everything well. It is best to let it steep a little and then season to taste again, possibly also season with a little balsamic vinegar. Serve with a few mint leaves and possibly a yogurt dip.
4. This salad is very refreshing and tastes great as a stand-alone dish (but then the amount is only enough for 1 portion) or as a light starter for a summer menu. Also good as an accompaniment to fish, fried feta cheese or for grilling.