How to make a fennel, clementine and poppyseed salad (vegan)

Gather your supplies. To make this salad low GI, substitute 1 1/2 oranges for the clementines.

Peel your clementines. +10 points if you can peel all the peels in one piece.

Open the clementines and separate the sections. Start slicing each section in half, but don't go all the way through the sections.

Slice the sections one at a time, don't cut through the whole piece. Let them still be attached at the back as shown.

Add the sections to your mixing bowl.

Sprinkle the white balsamic over the slices, one tablespoon at a time. I prefer white balsamic vinegar, but you can use apple cider vinegar (acv) if you wish.

Using the back of a spoon, press the sections into the vinegar with a light-medium pressure. This releases some clementine juices into the vinegar. Set aside.

Wash the bulb of fennel and cut the bottom off of it until you can see the rings.

Get out your mandolin or a sharp knife.

The mandolin saves chopping and slices more evenly. Slice up the whole bulb of fennel. If you use a knife, slice it width wise into rings, and then chop the rings into sticks.

You want your fennel to look like this. You should have about a cup and a half of fennel.

If you end up with more than a cup and a half of fennel, add one more clementine per half cup. So your ratio should be 1 clementine : 1/2 cup of fennel.

Mix the fennel slices into the clementine bowl, and add a few bits of the feathery fennel greenery. Get out another bowl for plating.

Spoon about 1/3-1/2 of the fennel clementine mixture into your bowl and drizzle a little extra virgin olive oil over the top. About 1/2 teaspoon is perfect.

Mix in a pinch of Black Sea salt and black pepper.

Sprinkle poppy seeds liberally on top, and fold the salad lightly.

Garnish with a pinch of poppyseeds and a snip of fennel greenery on top. Enjoy this beautiful fresh salad!