Fennel and apple salad with almonds and dill

Name: Fennel and apple salad with almonds and dill
Total time: 15 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 2 fennel bulbs; 2 tart apples; 1 lemon; 2 tbsp olive oil; 2 tbsp slivered almonds; a few sprigs of dill; Salt and pepper

Finely shaved fennel with apple matchsticks, lemon, olive oil, dill and toasted almonds — crunchy and fresh.

15 min
2 servings
raw
100% alkaline-forming

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Fennel and apple salad with almonds and dill — 2 servings, 15 minutes

Method

4 steps, 15 minutes.

Toast the slivered almonds in a dry pan until golden brown.
Trim the fennel and slice it wafer-thin with a mandoline; cut the apples into fine matchsticks — toss both with lemon juice straight away.
Fold in the olive oil, salt and pepper, and pick the dill into small sprigs.
Leave to stand for 10 minutes, then serve with the almonds and fennel fronds.

Why alkaline

100%alkaline-forming ingredients, estimated using PRAL logic

Fennel, apple, lemon and almonds are alkaline-forming — a purely alkaline salad that stays crunchy for a long time.

Experience-based model

Tip from the kitchen

With a mandoline, the fennel gets so thin it’s almost translucent — that’s what makes the difference.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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