Even though salad hasn’t been high on my personal list of preferred foods, over time I have grown to love them and appreciate the nutritional benefits. Crunchy and aromatic, this organic fennel and pepper salad is a seasonal favourite. Fennel is also great in soups and stews, raw in salad, boiled and also roasted. Whilst red peppers are a super vitamin C bomb and healthy as long as the seeds and peel have been removed as these contain lectin, a plant protein that can be difficult to digest. So, all in all, the salad works well as it’s a more original take on the standard lettuce and cucumber story.
– Cristy Amascual – Housekeeper Extraordinaire

Time: 15 mins

Serves 2

Low carb: Under 20 grams per day


  • 1 ripe Fennel
  • thinly sliced 1⁄2 Romero pepper, sliced
  • 3 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 1 large handful fresh parsley

Paleo Green Smoothie. Read more here…


To make the fennel and pepper salad, mix all the ingredients together in a bowl. Season well with salt and freshly ground black pepper and serve. So easy. So crunchy. So quick. So delicious…