Shaved fennel salad

Nutrition per serving

Calories 166 kcal
Protein 4.9 g
Carbs 17.5 g
Fats 10.6 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login fennel, bulb
Login Courgette (Zucchini)
Login Baby Rocket
Login Olive Oil
Login Green Leaf Lettuce
Login Oranges
Login Fresh Dill Weed
Login Lime
Login Pine Nuts, dried
Login Sea Salt

Preparations

1.     Prepare by halving the orange and lime. Rinse and drain and thinly chop the dill. Wash and drain the zucchini and fennel bulb. Remove the hard bottom of the fennel bulb. Grate the fennel thinly into a bowl. Cut the zucchini thinly.
2.     Prepare dressing by squeezing the orange and lime and mix in a bowl with olive oil, dill and salt. Then add the zucchini and fennel slices.
3.     Put pine nuts in a pan and roast for 1 to 2 minutes.
4.     Wash the lettuce and rocket and drain. Chop into small pieces.
5.     Then add the greens into the bowl with zucchini and fennel and cover with the roasted pine nuts.


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