Apricot Fennel Salad with Beets

29 July

2 ripe, firm apricots, pitted and cut into 1/4-inch pieces
1 fennel bulb, cut into paper-thin slices
2 beets, peeled and shaved into paper-thin slices
1/2 cup fresh lemon juice
1 teaspoon unrefined sugar or sweetener of choice
1 teaspoon each fennels seeds and coriander seeds, toasted
sea salt and pepper to taste

1. In a large bowl, mix the apricot, fennel, and beet slices together. In a separate bowl mix the lemon juice, sweetener, fennel seeds, and coriander seeds together and pour over the apricot mixture. Season with sea salt and pepper.
2. This is wonderful as is, but try putting it on top of some beautiful spinach for contrast of flavors and color. YUM!

Makes 4 servings

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