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Sliced pears, carrot ribbons, pistachio nuts and spinach with sliced fennel

Paleo Raw Autumn Pear Salad

This fresh salad is made up of seasonal pear, raw fennel, carrot ribbons, spinach and topped with unsalted pistachios for an added crunch.
Course Salad
Cuisine Paleo
Keyword paleo
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 230 kcal
Author WhittyPaleo

Ingredients

  • 2 conference pears (sliced and deseeded)
  • 2 g fennel (tops and bottoms cut off, sliced)
  • 3 carrots
  • 100 g spinach leaves

Optional

  • ½ cup of pistachios (or just as much as you want)
  • Squeeze of half a lemon

Instructions

  1. Prep your ingredients, the way you slice them is purely up to you.
  2. For the carrots, you can use a peeler and drag it across your carrots to produce "ribbons"
  3. Assemble your salad, it tastes great as is or with a squeeze of lemon.

Recipe Notes

In the case that you don’t eat this salad immediately, rubbing your cut pears with lemon is a good way to keep them from discolouring.