She Strengthens

Vibrant Salad to Brighten Up Your Day

Looking for a refreshing and healthy meal option that’s packed with flavor and texture? Look no further! This incredible fennel and jicama salad is the perfect solution. With its bright, zesty flavors and satisfying crunch, it’s sure to become a new favorite.

A Perfect Pick-Me-Up

This salad is incredibly versatile and can be enjoyed as a light and revitalizing lunch, or as a side dish to complement a variety of meals. Add some arugula or mixed greens to bulk it up, or incorporate cooked white beans for an extra protein boost. It’s also a great accompaniment to healthy grilled or baked fish, and can even be used as a slaw topping for burgers.

The Magic of Pink Peppercorns

One of the standout ingredients in this recipe is the pink peppercorn, which adds a fruity and aromatic flavor to the dish. If you can’t find pink peppercorns, don’t worry – a bit more cracked black pepper will do the trick. The zesty lemon dressing brings everything together, with a burst of freshness that will leave you wanting more.

Easy to Prepare

This salad is surprisingly easy to make, requiring just 20 minutes of active preparation time. Simply soak the sun-dried tomatoes in hot water, then combine them with the other ingredients in a large bowl. Add the dressing, toss to coat, and finish with a sprinkle of pink peppercorns and a grind of pepper.

Ingredients

• 1/4 cup sun-dried tomatoes (not packed in oil)
• 3 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 teaspoon flaky sea salt, or to taste
• 1 teaspoon pink peppercorns, lightly crushed with your fingers, plus more for garnish
• 1 large fennel bulb, halved, cored, and thinly sliced, fronds reserved
• 1 small jicama (about 1¼ pounds), peeled, halved, and cut into thin matchsticks
• 1 small cucumber, peeled and chopped
• 1⁄3 cup black olives, pitted and sliced
• 1 ounce feta cheese, crumbled
• Coarsely cracked black pepper

Instructions

1. Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and thinly slice them.
2. In a small lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified.
3. Finely chop the fennel fronds to make 1/4 cup and set aside.
4. In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat.
5. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers.
6. Spoon into bowls and serve immediately.

Get Inspired

For more healthy and delicious recipes, try our Coffee Smoothie recipe or our Baked Parmesan Zucchini Fries with Marinara Dipping Sauce recipe. With these ideas, you’ll be well on your way to a vibrant and nourishing food lifestyle.