Fennel was used by the ancient Romans and Greeks as food, medicine, and repellent for insects. It has some unique benefits for our health. One study of students with dysmenorrhea (menstrual pain) found that compared to ibuprofen, a combination of fennel extract and vitamin E was significantly better at reducing average peak pain intensity. Fennel contains anethole, which has anti-inflammatory and antibacterial properties that make it potentially useful in reducing the risk of heart disease, cancer, diabetes, liver damage, neurodegenerative disorders, and other diseases linked to inflammation. Fennel has also been shown to enhance the quality and flow of milk from breastfeeding mothers.
For 2 portions i used:
For the dressing:
- 1 handful strawberries
- Juice from 1 lemon
- 2 ½ tbsp olive oil
- 1 tsp balasamico
For the salad:
- 2 chicken breats (about 300 g in total)
- ½ fennel
- 4-5 celery stalks
- ½ cucumber
- 2 stalks spring onion
- Greens: arugula, lettuce, fresh cilantro
- 1 avocado
- 4-6 strawberries for decoration
- optional: about ½ tsp coconut oil for sautéing
Heat up a pan over medium/high. Season the chicken breasts with some salt and sauté for about 4-5 minutes on one side until the bottom is golden brown, then flip and sauté for another 4-5 minutes.
Make the dressing: In a food processor, combine all ingredients and blend until smooth.
For the salad: Slice the fennel bulb lengthwise, cut the celery stalks, cucumber, strawberries and spring onion into small pieces. Chop the cilantro. In a large bowl, mix all the greens with the cut veggies and strawberries. Once chicken breasts are cooked, chop them into chunks and add them to the salad. Add the avocado, cut into pieces. Pour the dressing on top of the salad. Serve and enjoy 😊