Ingredients
1 small kohlrabi, peeled and shaved into thin ribbons
1/2 bulb fennel, shaved into thin ribbons
1 small courgette, grated
Small handful fresh parsley, chopped
2 cups mixed leafy greens (lettuce, spinach, or rocket)
2 spring onions, thinly sliced
1 orange (juice and zest)
30 g nuts (cashews, walnuts, or almonds), toasted and roughly chopped
1 tbsp whole grain mustard
2 tsp white wine vinegar or apple cider vinegar
1 tbsp extra virgin olive oil
1 tbsp maple syrup
Salt and pepper to taste
Steps
Prepare the vegetables: use a mandoline or sharp knife to shave the kohlrabi and fennel into very thin ribbons. Grate the courgette using a box grater.
In a small dry pan, toast the nuts over medium heat for 3-4 minutes until fragrant. Set aside to cool, then roughly chop.
Make the dressing: in a small bowl, whisk together the orange juice, orange zest, mustard, vinegar, olive oil, maple syrup, salt, and pepper. Taste and adjust sweetness or acidity as needed.
In a large salad bowl, combine the shaved kohlrabi, fennel, grated courgette, spring onions, and leafy greens.
Pour the dressing over the salad and toss well to coat all the vegetables evenly.
Add the chopped parsley and toasted nuts, then toss gently once more.
Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired. Serve immediately.