Lemon Pepper Fennel Salad

I’ve been on a research kick to learn more about fresh grown greens and their impact on our bodies, because the more I learn about the American diet/culture, truthfully, the more disturbed and saddened I feel.

We think processed foods are breakfast. We think we need a sugar enhanced latte because we’re crashing midday (be aware – many of our favorite coffee brands can contain mold toxins). We prefer to consume drinks like Gatorade over water when we’re working out. Have we been conditioned this way by big food companies spending billions of dollars to advertise all the above? Absolutely.

As I continue to learn, I continue to open my food lifestyle to more earthy, raw, natural greens because they do nothing but GOOD for the body. And, when you’re more open to variety, you reap more benefits. I’ve never purchased fennel before (I’ll be the first to say certain foods have intimidated me not knowing what to do with them) but I found a simple salad recipe that was worth testing and put my own spin on it using ONLY 5 INGREDIENTS. It took me less than 10 minutes to clean, prep, & serve. Fennel is known for aiding good digestion as well as a few great benefits for women, including helping reduce PMS symptoms!

Oh, and don’t sleep on the pairing of fennel and goat cheese. This recipe has the right amount of creaminess & crunchiness. Yes please.


  • 2 fennel bulbs
  • Palmful of crumbled goat cheese
  • 1/2 cucumber
  • 2 tbsp lemon pepper dressing – I used Tessemae’s Pantry Lemon Pepper (sugar free, organic, non-GMO) 
  • Pinch of ground black pepper


  • Once washed, remove outer leaves of fennel. Slice thinly both ways. Snip fennel leaves into a bowl
  • Thinly chop cucumber
  • Mix all ingredients together (I like to get a little messy and mix with my hands)
  • Sprinkle on black pepper
  • Serve!

*Makes 2 servings.

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