Shaved Fennel Salad with Almonds and Mint

Karry Hosford

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.

Yield: 6 servings (serving size: about 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 51%
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.2g
  • Carbohydrate: 5.4g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 217mg
  • Calcium: 31mg

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

Preparation

  1. Combine first 7 ingredients in a large bowl; toss well to combine. Let stand at room temperature 1 hour. Sprinkle with nuts.
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Shaved Fennel Salad with Almonds and Mint Recipe at a Glance
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