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


Recipe Summary test

20 mins


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

about 1 cup
97 calories; protein 2.9g; carbohydrates 6.2g; dietary fiber 2.1g; sugars 3.6g; fat 7.2g; saturated fat 2g; cholesterol 6.3mg; vitamin a iu 620.1IU; vitamin c 19.9mg; folate 29.7mcg; calcium 82.6mg; iron 0.6mg; magnesium 20.5mg; potassium 362.5mg; sodium 384.5mg.

1 vegetable, 1 fat