Wow your friends and family with this festival of flavor and texture. The tart Granny Smith apples, sweet fennel bulb and fresh herbs, topped with crunchy almonds and a creamy sweet-and-sour dressing, provide plenty of plant nutrients and good fats.
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2 tablespoons 0% (fat-free) Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
½ teaspoon honey
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 Granny Smith apples, cut into 2-inch long sticks
1 fennel bulb, thinly sliced
2 scallions (white and light green parts), chopped
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh mint
2 tablespoon unsalted, roasted almonds, chopped
- In a bowl, whisk together the yogurt, lemon juice, oil, honey, salt and pepper.
- In a medium bowl, combine the apples, fennel, scallions, parsley and mint.
- Add the dressing, and toss well to coat. Divide the salad among the plates, and top with the almonds.
Makes 4 servings
total fat 5.1g
Saturated fat 0.7g
Dietary fiber 3.7g
Added sugar 0.75g
Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness