Raw Shaved Zucchini and Fennel Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 88.7
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 31.8 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 3.4 g
- Protein: 1.4 g
View full nutritional breakdown of Raw Shaved Zucchini and Fennel Salad calories by ingredient
Introduction
Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp. Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp.Number of Servings: 4
Ingredients
-
1 pound zucchini (2-3 medium)
1 large bulb fennel, quartered and cored, fronds reserved
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
Optional: 6 tablespoons shredded Manchego or Asiago cheese (not included into calorie count)
Directions
1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELNISTA.
2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELNISTA.