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Digital Subscriptions > PlantBased > June 2018 > Summer salads

Summer salads

BLOOD ORANGE, FENNEL AND DILL SALAD

OF GF NF

Serves: 2-4

For the salad:

• 3-4 blood oranges, peeled and sliced

• 2 small fennel bulbs, trimmed and very thinly sliced (save any fronds for decorating)

• 3 echalion shallots, peeled and finely sliced

• 225g (1 cup) baby spinach, washed

For the dressing:

• 100g (¾ cup) silken tofu

• 60ml (¼ cup) white wine vinegar

• 2 tsp dijon mustard

• 2 tsp sugar

• 2 tbsp water, approx.

• 1 small clove garlic, peeled and crushed

• ½ small bunch (approx. 10g) fresh dill, roughly chopped

1 Place all the ingredients for the dressing into a blender and whizz until very smooth, reserving a little dill. Add a little more water if it’s too thick.

2 Arrange all the salad ingredients on plates or 1 large platter. Drizzle over the creamy dressing and top with the chopped fennel fronds and dill.

Per 100g

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About PlantBased

As we sat down this month to decide on our main theme for the June issue, we came to a quick decision that the arrival of summer must mean that it was time for a salads feature — something of an easy decision. Nonetheless, the debate that then ensued on what actually constitutes a salad left PBHQ far more divided. Should we still call a dish with grains and pulses and tofu and fruit and other obscure ingredients a salad, or should the name salad simply be reserved for the more traditional lettuce-tomato-dressing set up? Is it okay to get experimental when tackling a salad dish, rather than limiting yourself to the restricted old school definition of a salad? Facetious questions, yes. But if you’re anything like us, you may be feeling just as ardent in your views. Wherever you sit in the great salad debate, we should have something for you, head straight to for more. Let’s talk summer holidays! We’ve been compiling some amazing retreats that offer a relaxing atmosphere, serve dishes that are healthy and will leave you feeling refreshed and ready to tackle whatever life has to throw at you. Take a read and let your imagination run wild. And finally, if you’re keen to find new ways to not only get your children thinking about food and nutrition, but also get them involved with cooking in the kitchen, see how our talented young chefs Ruby and Faith got on in the PlantBased Kitchen recently. Plus, don’t miss our selection of child-friendly recipes, geared up to impress the whole family.
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