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Raw Brussels Sprout, Fennel, Orange and Cranberry Salad

Serves 4-6

300g Brussels sprouts
1 fennel bulb
Juice of ½ a lemon
3 oranges, sliced and membrane removed
3 handfuls dried cranberries
2 large handfuls flaked almonds
2 large handfuls pecans, roughly chopped

For the dressing:

100ml RAW Organic Greek Olive Oil
20ml RAW Organic Apple Cider Vinegar with Mother
15ml RAW Organic Acacia Flower Honey
15ml Dijon mustard
1 clove garlic, minced
1/2-1 tsp. salt

Wash and trim the Brussels sprouts and fennel then shred them finely, either in a food processor, with a mandolin or by hand. Put them in a large mixing bowl, squeeze over the lemon juice and set aside.

Make the dressing by mixing all of the ingredients well in a jar. Taste for seasoning.

Add the orange, cranberries, almonds and pecans to the mixing bowl and toss to combine.

Dress the salad just before serving.


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