Ingredients:
- 2 fennel bulbs, trimmed
- 1 gala apple, julienned
- 1 cup shredded Napa cabbage
- 3 tablespoons goji berries
- 3 tablespoons raw almonds, crushed
Dressing:
- 1/4 cup EVOO
- 3 tablespoon almonds, blanched and soaked
- 2 tablespoons chopped fresh dill
- 3 tablespoons lemon juice
- Sea salt and pepper
- 1 teaspoon yacon syrup
- 1/4 cup peeled and chopped cucumber
Directions:
- Using mandolin, shred fennel and apple. Add to bowl with shredded cabbage.
- To Make the Dressing:
Blend all ingredients in a high-speed blender until smooth. Add water until desired consistency is reached. Pour dressing over salad and toss.
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