Preparation time: 20 min
3 medium fennel bulbs
2 medium red peppers
bunch of fresh celery leaves
2 tbs dry cranberries (no sugar)
2 tbs hemp seeds
Thinly slice fennel bulbs with a mandoline slicer and slice the pepper into sticks. Chop the celery leaves and cranberries. Add all ingredients to a bigger bowl, season to taste, and serve. You can always add avocado, pan-seared tofu, or tempeh to the salad.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.