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Pineapple and Fennel Salad

Refreshing, naturally sweet, and easy to make, this Pineapple and Fennel Salad is a hit with both kids and grown-ups. It’s GAPS-friendly, too! This recipe is developed and generously shared by Paediatric Nutritionist Katie Joubert.

This salad pairs well with our recipes for Roast Turkey and Honey Spice Glazed Ham (both GAPS-friendly as well).

Pineapple and Fennel Salad
INGREDIENTS
  • 30 MINS
  • Stir
  • lunch
  • Gluten Free
    Sugar Free
    CASEIN FREE
    Nut Free
    Vegetarian

METHOD

1.

Cut off the outer skin of the pineapple, and use an apple corer to cut out the core, or cut in half and remove it with a knife.

2.

Cut the pineapple and fennel into small pieces. You can use a mandolin or a knife.

3.

Put the pineapple and fennel in a bowl. Squeeze lime, scatter zest and mint, and drizzle honey.

4.

Toss with salad spoons or your hands, then arrange on a serving plate.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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INGREDIENTS

  • 1 large pineapple
  • 1 lime, zested and juiced
  • 1 bulb fennel
  • 3 fresh mint leaves, torn or cut into ribbons
  • 1 tbsp raw honey

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