There are so many flavour and texture layers to this salad. A crisp green salad with a punchy Thai dressing, this salad is a perfect midweek meal to use up that leftover roast chicken.
Fennel is quite an undervalued vegetable, imparting a subtly sweet aniseed flavour. It is a great source of vitamin C, fibre, folate and potassium. It provides anti-inflammatory and antioxidant phytochemicals including anethole plus bioflavonoids rutin and quercetin that are also powerful antihistamines (great for springtime salads!). Include fennel in your diet to promote cardiovascular integrity.
Preparations time: 20mins
1 small fennel bulb, shaved or thinly sliced
1 cucumber, halved and thinly sliced
½ tsp rock or sea salt
1 cup left over roast chicken, chopped
2 spring onions, finely chopped
¼ cup mint leaves, finely sliced
¼ cup coriander leaves, finely chopped
1 kafir lime leaf, finely sliced, optional
1 bunch watercress, rinsed well and roots removed
2 tbsp pumpkin seeds
½ avocado, mashed
1 clove garlic, minced or finely chopped
1 small chilli, finely chopped
1-2cm piece ginger, finely grated
2 tbsp soy sauce or tamari
1 tsp sesame oil
2 tbsp olive oil
1 tsp honey
Juice of 1 lime
Serve this salad alongside a some fritters or Mackerel and Potato Patties for a complete meal.
For a low amine option, use skinless chicken fillets. Replace the pumpkin seeds with crushed raw cashews, and omit the avocado. Make a dressing with garlic, ginger, 2 tbsp mashed avocado (extra), and cold pressed sunflower oil (non GMO).
For a GAPS friendly option, omit the soy and tamari.
For a vegetarian and vegan option, replace the chicken with tempeh or some roast pumpkin. For a vegan dressing, replace the honey with maple or rice malt syrup.
For a low oxalate option, omit the pumpkin seeds, chilli and sesame oil.
For a low FODMAP option, omit the avocado and spring onion. For the dressing, replace the garlic with lemongrass if desired (or just omit), and replace the honey with maple or rice malt syrup.
For a gluten free option, use a gluten free tamari for the dressing.
For a work or school lunch, serve the dressing in a jar alongside the salad to add just before serving.
Created by Melbourne Naturopath Bree Jenner