Beat bloating NOW with this Fennel Vegan Nicoise Salad
Gut issues affect everything. When you feel bloated, the gut is majorly off, you can eat fennel for nausea or an upset stomach. It's a total gut soother!
INGREDIENTS:
- 1 medium english cucumber, chopped
- 1 bulb fennel, sliced just like red onion
- 1 cup of grape tomatoes, halved
- 1/2 red onion, sliced
- 2-3 cups of green beans, steamed
- 1 cup of baby potatoes, halved and boiled
- Mixed greens (Arugula works really well or a mixed variety)
- 1 bag of chickpeas, rinsed
- Seaweed Gomasio seasoning
- Himalayan sea salt
- Olive oil
DIRECTIONS
- Heat oven to 350 F
- Wash and chop all your veggies
- Pat the chickpeas dry and lay out on a flat surface and spray with olive oil and toss with seaweed seasoning, once oven is heated, place chickpeas onto a cooking sheet and bake until crispy and golden brown (about 20 min)
- Heat a skillet to medium heat
- Add olive oil and sliced onions
- Stir frequently until they start to soften and add sliced fennel, add more olive oil spray as needed and season with salt/pepper
- Once cooked remove onions and fennel mixture from heat
- Layer greens into a big bowl
- Add tomatoes, cucumbers, fennel & onion mixture
- Add boiled (halved) potatoes to salad
DRESSING
- 3/4 can of pitted black olives (and a little of the fluid)
- 2 TBSP red wine vinegar
- 1 TBSP olive oil
- 1 red/orange or yellow pepper, roasted and deseeded (to roast, place on cooking sheet at 375F in whole form, spray with a little olive oil and roast for about 20 minutes, turning once to brown both sides, let cool, and slice open, pulling off stem and inside seeds.
- 2 cloves of garlic
- Sea salt to taste
DIRECTIONS
- To make the dressing add all ingredients to a blender and mix
- Start with less salt due to saltiness of the olives
Place all veggies in small groups on salad and drizzle with dressing, toss before serving. Dressing works well as a dip or topping for raw or cooked veggies, protein like chicken or fish or with crackers.