Apple & Fennel Salsa


1 Granny Smith apple, skin-on – julienne by hand, or using a mandolin (or grate using a medium grater)

1 small fennel bulb – cut into 1/4” slices, and then slice very thinly by hand, or using a mandolin

1 jalapeño – core, remove ribs, and finely dice

2 shallots – finely diced

2 T chopped chives

2 T chopped cilantro

2 limes ~ zested & juiced

¼ c olive oil

salt & pepper to taste


Mix all the ingredients in a bowl, using your fingers.

Store, covered, in the fridge for up to 2 days.IMG_6831

Printable version.

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