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Shaved Zucchini-Fennel Salad

July/August 2011

Your rating: None Average: 3.3 (15 votes)

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.


Shaved Zucchini-Fennel Salad Recipe

Makes: 6 servings, about 1 cup each

Active Time:

Total Time:

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
  • 6 tablespoons shredded Manchego or Asiago cheese

Preparation

  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.

Nutrition

Per serving: 85 calories; 6 g fat (2 g sat, 4 g mono); 3 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 341 mg sodium; 362 mg potassium.

Nutrition Bonus: Vitamin C (33% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Type of Dish
Salad, side/appetizer
Publication
July/August 2011

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