Carrot, Fennel and Strawberry Salad

Carrot, Fennel and Strawberry Salad

An incredibly easy spring salad, which is quick to prepare, frersh and versatile. Toss with your favourite dressing and enjoy the very best of the season.

Carrot, Fennel and Strawberry Salad

1/2 Fennel, thinly shredded 1 Carrot, shredded 1/2 Red onion, cut into thin half moon slices 150 g Strawberries, cut into smaller pieces Mint leave, shredded 2 tbsp Raspberry vinegar 1 tbsp Argan oil Sea salt and freshly ground black pepper

1. Clean and dry the vegetables and strawberries. Thinly slice the fennel and carrot. Cut the red onion into thin half moon slices. Cut the large strawberries into 2-3 chunks. Place the cut vegetables on a large serving plate. Add in strawberries and shredded mint leaves.
2. Whisk raspberry vinegar and argan oil in a small bowl. Season to taste. Drizzle the dressing over the salad.

Carrot, Fennel and Strawberry Salad