Fennel and Olive Salad

This Fennel and Olive Salad is a refreshing Keto Greek dish that combines the crispness of fennel with the briny richness of olives. Tossed in a light lemon-olive oil dressing, it makes for a perfect low-carb lunch option.

Ingredients

• Fennel bulb - 1 medium (approximately 200g)
• Kalamata olives - 100g, pitted and halved
• Cherry tomatoes - 100g, halved
• Cucumber - 1 small (approximately 150g), diced
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Extra virgin olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Trim the fennel bulb and slice it thinly, using a mandoline for uniform slices if available.
2. In a mixing bowl, combine the sliced fennel, halved olives, cherry tomatoes, diced cucumber, and chopped parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
4. Pour the dressing over the salad and toss gently to combine all ingredients.
5. Let the salad sit for about 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and anti-inflammatory properties from olives and fennel.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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