Fennel & Zucchini Salad with Watercress, Mint & Feta

Fennel & Zucchini Salad with Watercress, Mint & Feta

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From: EatingWell Magazine, May/June 2017

This healthy vegetable salad recipe highlights fresh peas, zucchini, fennel, watercress and mint. Serve alongside a roast chicken or turn it into a dinner salad by adding a soft-boiled egg and some cannellini beans.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 cup peas, fresh or frozen
  • 3 small zucchini (4-5 inches each)
  • 1 medium fennel bulb
  • 4 cups gently packed trimmed watercress (about 1 large bunch)
  • ⅓ cup torn fresh mint, plus more for garnish
  • 3 tablespoons good-quality extra-virgin olive oil
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ⅔ cup crumbled sheep's-milk feta, plus more for garnish


  • Prep

  • Ready In

  1. If using frozen peas, cook in boiling salted water for 45 seconds to 1 minute. Transfer to a bowl of ice water until cold. Drain well.
  2. Trim zucchini and thinly slice on the bias. Slice fennel paper-thin, using a mandoline if you have one.
  3. Combine the peas, zucchini and fennel in a large bowl with watercress and mint. Gently toss with oil, lemon zest and juice, salt and pepper. Gently stir in feta. Serve right away, garnished with more mint and/or feta, if desired.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 156 calories; 11 g fat(4 g sat); 4 g fiber; 10 g carbohydrates; 6 g protein; 55 mcg folate; 15 mg cholesterol; 5 g sugars; 0 g added sugars; 1,679 IU vitamin A; 40 mg vitamin C; 156 mg calcium; 2 mg iron; 282 mg sodium; 493 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (34% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ medium-fat meat, 1½ fat

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