Warm fennel salad to balance Vata

Warm fennel salad with pine nuts and chilli lemon dressing

From Food from my village (Maten från min by)

A salad extraordinaire. Fennel is rich in antioxidants and I love the combination of garlic, lemon and chilli in the dressing.

This recipe can be used to balance Vata without adjustments. Make sure you read the instructions on how to adjust the dish for your PDE (Presently Dominating Element) below.

Remember to post a photo of your meal on your social media and tag me (FB JaneshVaidyaAyurveda and Instagram janesh_vaidya_ayurveda) to share the inspiration.

4-6 people

250 g fennel
12 asparagus stalks
1 tbsp olive oil
1 tsp pressed fresh garlic
2 tbsp freshly pressed lemon juice
1/3 tsp chili flakes
salt
black pepper powder
3 tbsp pine nuts

Slice fennel thinly (using a mandolin if you have one available).

Cut the asparagus in bite sized pieces.

Heat up 1 tablespoon oil in a pan, add pressed garlic, fennel and asparagus and sauté to preferred consistence. Transfer to a bowl.

Mix lemon juice and chili flakes with salt and pepper to taste. Sprinkle the dressing over the fennel and mix properly.

Roast the pine nuts slightly in a pan and sprinkle over the salad.

Serve slightly warm.

Ayurveda Adjustments:

P – Chose a Pitha balancing dressing instead of the lemon dressing. Use sunflower seeds instead of pine nuts.

K – Use less lemon and exchange the pine nuts with pumpkin seeds.