Simple Shave Fennel Salad
A raw fennel salad that's simple, fresh, and delicious!
Servings 1 person
Calories 150kcal
Equipment
Ingredients
- 1 large fennel bulb about 2 cups
- 2 teaspoons extra virgin olive oil
- 2 teaspoons lemon juice
- 2 tablespoons fresh parsley
- 1/4-1/2 teaspoons Pink Himalyan salt fresh ground, or other coarse ground salt
- 1/4 teaspoon coarse ground pepper
- lemon zest
Instructions
- Slice Fennel: Cut the end and the stalks off of the fennel bulb. Slice the bulb in half (or keep whole), and slice with the mandoline (or a very sharp knife) 1/6 inch thick.
- Assemble: Add the fennel to a medium sized bowl and add the olive oil, lemon juice, fresh parsley, salt, and pepper and mix well.
- Let Rest: Cover and let rest in the fridge for 10 minutes to slightly soften the fennel.
- Finish: Finish with lemon zest, mix, taste, and then add addtitional salt or pepper if desired.
- Enjoy!
Notes
Storage
Fridge: Store in the fridge for up to 5 days.
Substitutions
Parsley: Fresh is of course best, but you can use dried too if that's all you have. You can also use some fresh chopped fennel fronds in place of some, or all, of the parsley.
Lemon: Using bottled lemon juice is fine, too and you can omit the lemon zest, if it's not available.
Pink Himalayan Salt: When making super simple recipes like this, using the best quality ingredients is what's going to produce the best results. We love this salt for this recipe, but if you don't have it, then use another high-quality salt or at least a coarse ground kosher salt. If you only have fine ground table salt, start with scant 1/4 teaspoon of salt and then go up from there.
Nutrition
Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 708mg | Potassium: 1030mg | Fiber: 8g | Sugar: 10g | Vitamin A: 991IU | Vitamin C: 43mg | Calcium: 129mg | Iron: 2mg
