Apple and Fennel Salad

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You guys, I am seriously so pumped that it’s Friday.

This week was stressful and emotional – I’m just thrilled that it’s come to a close.

This weekend I’ve got some fun plans! Corbin and I were gifted two tickets to a Sounders game which should be fun (although it looks like it’s going to rain…go figure) and then we are celebrating a friend’s birthday.

On Sunday we plan to be sneaky and go to rich people’s open houses. Essentially, our dream location is very unaffordable. OH WELL.

Anyway, on an apple-y and fennel-y note, this salad.


If you want something that’s light and refreshing or an amazing palate cleanser, look no further.

Keep in mind, though, that once you make it it’ll only last a couple of days in the fridge. Eat up!


  • 1 granny smith apple, sliced thin
  • 1 fennel bulb, sliced thin (only use the bulb, not the frawns)
  • 4 ribs celery, chopped
  • 1/4 cup pecans, chopped
  • juice of 1/2 lemon
  • 1 Tbsp vinegar (apple cider or a white vinegar will work)
  • 1 Tbsp olive oil
  • 1 tsp fines herbs (this is a mixture of parsley, tarragon, and chives)
  • salt and pepper to taste

1. Mix all ingredients in a large mixing bowl.

Yep. Only one step. How easy is that?!

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