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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Fennel, Apple and Radicchio Salad

Made with crisp, vibrant ingredients and a zesty oil-free dressing, this refreshing summer salad is sure to make your taste buds sing.

Prep Time: 20 Minutes
Cook Time: 0 Minutes
Yield: Serves 2-4, as a side


We've eaten our fair share of salads, but this is one that we come back to time and time again. There's a fantastic balance between sweet, sour, tangy and savoury. And the assortment of textures and colours help make this salad appealing to all the senses!

This is ideal served as a starter, or as a side dish with a starch-based main. If you want to have it pre-made to take with you somewhere, simply prepare the salad and dressing, but keep them separate until you are ready to serve.

For something a little different, you can try using pears in place of the apples. Thinly sliced purple cabbage can also be used in place of the radicchio.


  • 1 medium fennel bulb
  • 1 medium granny smith apple, sliced
  • 1 small head radicchio, shredded
  • 2 cups mixed salad greens
  • 1/4 cup chopped raw walnuts
  • 2 tbsp. finely chopped fresh dill
  • 1/3 cup lemon mustard dressing (click for recipe)


  1. Using a knife, remove and discard the stalks and root end of the fennel bulb, then slice it in half lengthways. Place each half of the bulb flat-side down on a chopping board, and slice the fennel as thinly as possible using a sharp knife.
  2. Place the fennel in a large salad or mixing bowl along with the apple, radicchio, salad greens, walnuts and fresh dill. Toss well to combine. Divide salad among serving plates, drizzle with lemon mustard dressing, and serve.