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. Source: EatingWell Magazine, July/August 2011

EatingWell Test Kitchen


Ingredient Checklist


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.

  • 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 calories; 7.2 g total fat; 2 g saturated fat; 6 mg cholesterol; 384 mg sodium. 362 mg potassium; 6.2 g carbohydrates; 2.1 g fiber; 4 g sugar; 2.9 g protein; 620 IU vitamin a iu; 20 mg vitamin c; 30 mcg folate; 83 mg calcium; 1 mg iron; 21 mg magnesium;