Even tho it’s technically spring right now, I’m looking outside my window and I don’t see it. Last week, for our first day of Spring, we had a big snowstorm in Montreal and since it looks like we are in the middle of January. The worst thing is, 2 weeks ago there was no more snow outside, the weather was starting to be nice and uplifting and the birds were singing. I’m wondering how surprised those pore little birdies were when they realized that only a few days after they either woke up or came back from the south, mother nature still had a ton of snow and cold weather for them.
One thing for sure, mother nature is getting more and more erratic with the years… and I cant believe some people are still so close minded that they don’t believe in global warming. …Ugh, ignorance like this annoyed me till no end and I feel like slapping all those people in the back of the head for having such ignorance but again, it’s not my place to do so but since this is my blog, I’m venting away lol …sorry about that that.
On a much funner and tastier note, I decided that even if it’s not as sunny as I would have expect it today, I’m not going to let this weather gets to me and I will be celebrating the arrival of Spring anyways with some fun light and flavorful salads like this one. It’s also part of my few posts that I’m dedicating to my contracted models who are seeking for healthy and low calories recipes to prepare because they have to go on photo shoots very soon. I hope you’ll enjoy this fennel, carrot and green apple salad as much as I did. It’s super easy to do, barely take any ingredients and will keep you full for quit a while. Enjoy!
– INGREDIENTS –
1 cup of shredded fresh fennel bulb (about 1/2 of a small bulb)
1/2 cup of shredded carrots (about 1 big carrot)
1 shredded green apple, drench in lemon juice
For the dressing:
1 tablespoon of rice vinegar (no sodium, no sugar)
3 teaspoon of maple syrup
black pepper to taste
lemon juice in good quantity for the apple
1- Use a cheese grater to prepare your veggies. Start with the fennel, then the carrots, place them in a bowl and reserve. Once your about to start with your apple you just have to remember one thing; it will change color so make sure to drench you apple in lemon juice right after you remove the skin, before you use it on your cheese grater and once it’s all grated.
2- Then mix everything together and prepare your dressing! Voila!