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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2011
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

97.1 calories; protein 2.9g 6% DV; carbohydrates 6.2g 2% DV; exchange other carbs 0.5; dietary fiber 2.1g 8% DV; sugars 3.6g; fat 7.2g 11% DV; saturated fat 2g 10% DV; cholesterol 6.3mg 2% DV; vitamin a iu 620.1IU 12% DV; vitamin c 19.9mg 33% DV; folate 29.7mcg 7% DV; calcium 82.6mg 8% DV; iron 0.6mg 3% DV; magnesium 20.5mg 7% DV; potassium 362.5mg 10% DV; sodium 384.5mg 15% DV; thiaminmg 4% DV.