• Najwa Kronfel

Raw Salad: Beet, Fennel, Carrots And Cilantro With Citrus Dressing + An Illustration

A good salad makes me happy but this salad is beyond good, it has made it into my all-time favorite top five salads. I know I sound dramatic but I can’t help it, it’s that good. With simple ingredients and a quick preparation, this salad is far from boring. It has a sweetness to it from the carrots and beets and the fennel balances it all out nicely.

The cilantro is a fresh addition, I like to add a lot of cilantro because I want this beautiful herb to shine and be a part of the salad, not hide it. Another brightening element, lots of lemon zest. See, I’m all about brightness and color today, maybe Is it because Spring is finally peeking through this harsh Winter? I really hope so, I never wanted Spring so bad. Here is the recipe, I know you are going to love it! 


For the salad 

1/2 fennel (you can use it all if you like)

2 small beets, peeled

1 large carrot, peeled

1 bunch cilantro, just the leaves 


¼ cup olive oil

the juice of 1 orange

the juice of 1 lemon

salt and pepper

the zest of both the orange and lemon

Using a food processor, grate the carrots, beets and fennel (you can do it by hand but this way is much faster). Place everything on a big bowl and add the cilantro leaves. Add the dressing and mix well, serve it with more lemon zest on top. 

To make the dressing, combine all the ingredients in a mixing bowl and whisk until the mixture emulsifies.  

I also wanted to share with you my latest illustration, What’s on your fridge? 🙂 

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