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Shaved Fennel Salad with Almonds and Mint

Karry Hosford
Yield 6 servings (serving size: about 1/3 cup)
Though you can serve it immediately, this salad is best if it stands an hour before being served. To get the thinnest slices from your fennel bulb, quarter it before slicing to create more manageable sections that lie flat on the cutting board.

Ingredients

  • 3 1/2 cups thinly sliced fennel bulb (about 1 medium bulb)
  • 1 cup thinly vertically sliced red onion
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 46
  • caloriesfromfat 51 %
  • fat 2.6 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 1.2 g
  • carbohydrate 5.4 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 217 mg
  • calcium 31 mg

How to Make It

  1. Combine first 7 ingredients in a large bowl; toss well to combine. Let stand at room temperature 1 hour. Sprinkle with nuts.