Apple-Fennel Salad With Lemon Zest and Thyme

5.0 (1 reviews)

2 cups thinly julienned fennel
2 cups thinly julienned apples
1 Tbsp. lemon zest
2 Tbsp. lemon juice
2 1/2 Tbsp. olive oil
1 1/2 Tbsp. minced fresh thyme
1 Tbsp. seeded and minced red jalapeño
1 tsp. Celtic salt
Cracked black pepper, to taste

• In a medium mixing bowl, toss all the ingredients well.
• Serve chilled. A great variation is omitting the apples and adding tangerine slices.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind