It’s no secret that I love Laura Wright's plant-based recipes. You might already be familiar with Laura’s blog, The First Mess, where she shares delicious, easy-to-follow recipes that will inspire anyone to level up their veggie intake. As a former vegan chef, what I love most about Laura’s culinary creations is that they are centered around eating seasonally, respecting nature and eating well. They also align with my personal belief of eating plant-based, superfood-inspired meals.

I often talk about our philosophy of nourishing from the outside in and inside out. Just as our products help to nourish, hydrate and protect your skin, so can the food you put in your body. Laura’s recipes are the perfect blend of superfood goodness mixed with skin-loving nutrition. Her Shaved Fennel + Root Vegetable Salad recipe was created exclusively for our readers and is made with hydrating and crisp vegetables, a flavourful sugar-free vinaigrette and lots of healthy fats. 

"I often talk about our philosophy of nourishing from the outside in and inside out. Just as our products help to nourish, hydrate and protect your skin, so can the food you put in your body."

A number of the ingredients found in this recipe can also be found in our products.  Putty, for example, contains carrot seed oil, which smooths the skin and helps to visibly improve firmness. Phyto Clear contains brightening lemon juice, while moisturizing olive oil can be found in All Over Face + Body Lotion. 

Keep reading for a fresh salad recipe that's sure to become your spring/summer go-to!

Notes Before Getting Started

• Serves: 4-6
• Shave the beet last, so that the colour doesn’t transfer to the other vegetables.
• Several handfuls of arugula or whatever greens you like would make a great addition to this salad!
• You don't need to remove the core of the fennel. The thin shavings in this salad makes it perfectly tender. Feel free to remove it if you’d like though! 

Garlicky Za’atar Dressing

¼ cup lemon juice
1 small garlic clove, finely minced or grated
1 tablespoon chopped fresh dill
1 teaspoon Za’atar spice blend
½ teaspoon Dijon mustard
Sea salt and ground black pepper to taste
½ cup extra virgin olive oil

Shaved Fennel + Root Vegetable Salad

1 small fennel bulb, cut in half
2 medium carrots, peeled
2-3 radishes, ends trimmed
1 medium beet (any colour), peeled
¼ cup chopped fresh dill
2 teaspoons sesame seeds
Sea salt and ground black pepper to taste

Directions

In a medium bowl, whisk together the lemon juice, garlic, dill, Za’atar, Dijon mustard, salt and pepper. Continue to whisk as you slowly drizzle in the olive oil. Once you’ve added all of the olive oil and the dressing has emulsified, give it a taste. Adjust the seasonings to your taste and then set aside.

Using a mandoline slicer, shave the fennel, carrots, radishes and beet. 

Get out your favourite serving platter. Layer a third of the shaved vegetables on the platter. Spoon a third of the vinaigrette over the top. Then, top those dressed vegetables with a third of the chopped dill and sesame seeds. Season that layer with salt and pepper. Repeat this process with the remaining shaved vegetables, vinaigrette, dill and sesame seeds.

Serve the salad immediately and enjoy!