Raw Fennel and Zucchini Salad
Looking for something raw, crunchy, and in season? This raw fennel and zucchini salad is incredibly easy and delicious.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Servings: 4 servings
Author: Cassy
- 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
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.
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