Imagine a salad so light, so vibrant, and so incredibly easy to prepare that it will revolutionize your approach to healthy eating. This Raw Fennel and Zucchini Salad is not just a dish—it's a culinary journey through Mediterranean flavors that promises to tantalize your senses and leave you craving more. With its delicate, paper-thin slices of fennel and spiralized zucchini, dressed in a bright, zesty vinaigrette, this recipe is your ticket to a fresh and elegant dining experience that takes just 10 minutes to create.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 fennel bulb, thinly sliced
- 2 medium zucchinis, spiralized
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the fennel by trimming off the stalks and fronds. Cut the bulb in half vertically and remove the tough core. Using a sharp mandoline or a very sharp knife, slice the fennel bulb extremely thinly, creating delicate, translucent pieces.
- Wash the zucchinis thoroughly and trim off the ends. Use a spiralizer to create long, thin zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons.
- In a small bowl, whisk together the olive oil and fresh lemon juice to create a light vinaigrette. Season with salt and freshly ground black pepper to taste.
- In a large mixing bowl, combine the thinly sliced fennel and zucchini noodles. Pour the prepared vinaigrette over the vegetables and gently toss to ensure even coating.
- Allow the salad to marinate for 5 minutes at room temperature. This will help the vegetables slightly soften and absorb the dressing flavors.
- Chop fresh parsley leaves and sprinkle over the salad just before serving for a burst of color and additional fresh flavor.
- Transfer to a serving platter or individual plates. Serve immediately as a light, refreshing side dish or appetizer.
Tips
- Slicing Technique: Use a sharp mandoline or an extremely sharp knife to achieve those gossamer-thin fennel slices. Thinner is better for maximum flavor absorption and delicate texture.
- Zucchini Noodle Perfection: If you don't own a spiralizer, don't worry! A vegetable peeler can create beautiful ribbons that work just as well.
- Marination Magic: Let the salad sit for those crucial 5 minutes at room temperature. This allows the vegetables to soften slightly and soak up the vinaigrette's flavors.
- Freshness is Key: Use the freshest, firmest fennel and zucchini you can find for the best texture and taste.
- Serving Suggestion: This salad is incredibly versatile—serve it as a light appetizer, a side dish, or even a refreshing lunch on a hot summer day.
Nutrition Facts
Calories: 154kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
