Detox Crunch Salad
Detox Crunch Salad is loaded with veggies that are native to the Mediterranean region and are chock full of health benefits such as being high in fiber, antioxidants and vitamins. Specifically, fennel is rich in vitamin C, celery has hydrating properties, and artichokes support liver health and digestion. WOW! And while all of that is impressive, it also tastes amazing! It’s a vibrant salad filled with crunch, brightness, and a hint of saltiness from the capers and Parmesan. You can have it all with this one…great taste while simultaneously detoxing. You’re welcome!
Jump to RecipeIngredients
Organize the ingredients – celery, fennel, parmesan cheese, capers, artichoke hearts in oil, lemon juice, parsley, and extra virgin olive oil.
Prep all of the ingredients. Start by separating the stalks and leafy tops of the celery. Then slice the celery stalk on a 1/4″ diagonal, slice artichokes lengthwise, trim the fennel by cutting off the stalky tops (but reserve the fronds) and thinly slice the bulb into rounds and then cut some of the rounds in half creating half-moons, rough chop the parsley leaves and capers, and shave the parmesan.
Salad Assembly
Place celery and leafy tops, fennel and most of fronds (leave some for final garnishing), half of the parmesan, capers, artichokes, and parsley in a large bowl. Toss with tongs. Then dress the salad with olive oil, lemon juice, kosher salt and freshly ground black pepper and give another toss or two.
Detox Crunch Salad
Transfer salad to a medium-sized bowl or platter and garnish with remaining fennel fronds, parmesan, smoked paprika (optional), and a couple of grinds of black pepper.
Detox Crunch Salad
Ingredients
- 3 stalks celery with leafy tops if possible, stalks and leafy tops separated, stalks sliced on a 1/4” diagonal
- 1 bulb fennel with fronds Trim the fennel by cutting off the stalky tops (but reserve the fronds) and thinly slice the bulb into rounds. Cut some of the rounds in half creating half-moons.
- 1/4-1/3 cup parmesan shaved, divided (grated could be used, if desired). Other hard cheeses could be used.
- 1 tablespoon capers drained and smashed or chopped
- 3-5 artichoke hearts marinated in olive oil, sliced lengthwise
- 2 tablespoons parsley leaves rough chopped
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons olive oil, extra virgin
- Season with Kosher salt and freshly ground black pepper to taste
- sprinkle of smoked paprika optional
Instructions
- Prep by slicing and chopping each ingredient.
- Then place celery and leafy tops, fennel and most of fronds (leave some for final garnishing), half of the parmesan, capers, artichokes, and parsley in a large bowl. Toss with tongs. .
- Dress the salad with olive oil, lemon juice, kosher salt and freshly ground black pepper and give another toss or two.
- Transfer salad to a medium-sized bowl or platter and garnish with remaining fennel fronds, parmesan, smoked paprika (optional), and a couple of grinds of black pepper.
Notes
Recipe from the Instagram account Anchovy Trove.
If you like this recipe, you may also like these GFchow recipes. Fennel-Celery Salad with Walnuts and Blue Cheese, Lemony Chicken with Artichokes and Gruyere, and Kale Salad with Dates, Parmesan, and Almonds.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Excellent! And no cheese required.
Agree with you!