This multicolored mix makes a savory accompaniment for simply prepared fish or even a loaf of crusty, whole-grain bread.
Fresh Fennel Salad
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Ingredients
- 1 fennel bulb, cut on the diagonal or in strips
- 1 English cucumber, cut into long matchsticks or julienned
- 1 cup cherry tomatoes, quartered
- Sea salt for sprinkling
- 1/3 cup oil-cured black olives, rinsed and drained
- 1/4 cup feta or smoked goat cheese crumbles
- 1 orange zest and juice, separated
- Fennel fronds, for garnish
Instructions
- In a medium serving bowl, combine fennel, cucumber, and tomatoes. Sprinkle with sea salt and toss gently. Add olives and cheese, along with orange zest. Toss gently again.
- Transfer to serving plates and drizzle with fresh orange juice. Garnish with fennel fronds. Serve immediately.
Recipe Notes
Nutrition Facts
Fresh Fennel Salad
Amount Per Serving
Calories 55
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Monounsaturated Fat 1g
Cholesterol 5mg
2%
Sodium 205mg
9%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 55 cal, 2g fat (1g mono, 0g poly, 1g sat), 5mg chol, 2g protein, 8g carb, 2g fiber, 205mg sodium
