What's New?

  • Crockpot Pumpkin Pie Oatmeal

    Have pumpkin pie for breakfast without worrying about the excess sugars & carbs. This oatmeal contains warming fall [...]

  • Killer Guacamole With A Twist

    This guacamole recipe is about to change your life. Made with classic Middle Eastern spices, this guac has [...]

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

Grated Beet & Shaved Fennel Salad

  20 rater(s)

Supporting cardiovascular health and rich in powerful phytonutrients, fennel is not a common salad ingredient for most people. Fennel has a slight licorice flavor, which pairs well with the other flavors in the salad. Don’t be afraid to get experimental and try out this salad!

  • Prep Time: 10m
  • Total Time: 10m


For the Salad

  • 1/4 c raw pumpkin seeds
  • 1/2 fennel bulb, thinly sliced
  • 1 large beet, shredded
  • 1 carrot
, shredded
  • 4 kale leaves, stems removed & thinly sliced
  • 1 handful fresh mint leaves, chopped
  • 3 tbsp. raisins (unsulfured and free of preservatives)
  • 2 tbsp. goji berries (optional)
  • 1 tbsp. fennel fronds, diced (optional)

For the Dressing

  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. raw apple cider vinegar
  • juice of half a lemon
  • 2 tsp. raw agave syrup
  • 1/2 tsp. ground mustard seed


  1. Add all of the salad ingredients to a large bowl and mix well.
  2. Whisk the dressing ingredients in a small bowl and then drizzle it over the salad. Mix well to make sure all the ingredients are coated in dressing.
  3. Eat right away or cover with plastic wrap and let the flavors intensify in the fridge for 30 minutes.