- 1 bulb fennel
- coconut oil for grilling
- 1 green apple, cored and chopped
- 1 tablespoon lemon juice
- 2/3 cup grapes cut in half, any colour
- 2/3 cups celery, chopped
- 2/3 cup plain organic full fat yogurt
- 1 teaspoon vanilla
- 1 dropper liquid stevia
- 1/3 cup chopped walnuts (if you have the time, toast them)
Brush the fennel bulb lightly with coconut oil, then place on the barbeque on low for 12-15 minutes. Flip at the half way point. Note: This is just a guide. The fennel is done when the bulb is nice and soft. When the bulb is cool to the touch, cut into thin strips to form a “slaw” and place into a serving bowl..
Coat the chopped apples with the lemon juice to prevent them from oxidizing, then add to the fennel. Next, add the grapes and celery yogurt. Set aside. Blend the yogurt, vanilla and stevia. Pour over the salad and toss.
Before serving, top the salad with the chopped walnuts.