Looking for something raw, crunchy, and in season? This raw fennel and zucchini salad is incredibly easy and delicious.

Fennel can be an intimidating vegetable at first. You may have seen it and thought, what on earth would I do with this? It tastes like liquorish and looks like the procreation from an onion and celery stock. Well, I’m not personally the biggest fan of anything liquorish flavored, but I love fennel. It adds an amazing crunch and flavor to any salad. I usually douse it in a lemon-juice based dressing, which cuts the liquorish flavor.

This is a salad you can easily prepare in advance. In fact, the flavors only intensify the longer you let them marinate in the dressing.

This salad will go well with any grilled protein, by its self as a light lunch, or perfectly with the protein I’ll unveil tomorrow.

raw fennel zucchini salad ingredients

raw fennel zucchini salad ingredients

raw fennel zucchini salad

raw fennel zucchini salad

Raw Fennel and Zucchini Salad

5 from 1 vote
By Cassy
Prep: 15 minutes
Total: 15 minutes
Servings: 4 servings
Looking for something raw, crunchy, and in season? This raw fennel and zucchini salad is incredibly easy and delicious.

Ingredients  

  • 1 fennel bulb with fronds
  • 1 zucchini
  • 1/2 cup chopped flat leaf parsley
  • 3 medium/small lemons juiced
  • 2 tablespoons apple cider vinegar may sub with champagne or white wine vinegar
  • cracked pepper to taste

Instructions 

  • Shave or thinly slice the fennel bulb and zucchini together.
  • *Note: to achieve the shaved texture, you can use a mandolin (if you happen to have one), a carrot peeler, or even the cheese slicer found on most freestanding graters.
  • Chop and combine the parsley and fronds from the fennel (the green leafy portion found on the stalks) with the fennel/zucchini mixture.
  • Combine the lemon juice and vinegar together. Pour over salad and toss regularly.
  • Sprinkle with cracked pepper and serve.

Nutrition

Calories: 54kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 529mg | Fiber: 5g | Sugar: 6g | Vitamin A: 826IU | Vitamin C: 69mg | Calcium: 68mg | Iron: 2mg

Additional Info

Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 54
Keyword: fennel salad, raw salad, zucchini salad

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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