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Body Ecology, Inc.

Fennel and Apple Salad with Pecan Dressing


Tart Granny Smith apples, the crunch and aroma of shaved fennel, and the nuttiness of pecans make this a bright and seasonal dish. Be sure to soak and dehydrate pecans before using, in order to minimize any anti-nutrients.



  • 2 bulbs fennel, sliced thin
  • 1/4 cup fennel fronds, chopped
  • 1 Granny Smith apple, cut into matchstick slices
  • 1 tablespoon of roughly chopped pecans
  1. Lightly toast pecans in medium sized saucepan over medium-low heat. Remove from heat.
  2. Finely chop 1/2 cup of pecans, leaving roughly 1 tablespoon to sprinkle over salad.
  3. For dressing, blend all ingredients in a food processor or blender.
  4. Combine shaved fennel, fronds, and apple into a mixing bowl.
  5. Toss the salad with the dressing.
  6. Sprinkle with roughly chopped pecans. Serve.

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