Fennel Salad

This refreshing Fennel Salad combines the anise-like flavor of fresh fennel with the tanginess of lemon and the crunch of walnuts, making it a perfect dairy-free Greek breakfast dish. It is light yet satisfying, providing a burst of flavor and nutrition to start your day.

Ingredients

• Fennel bulb - 1 medium (approximately 200g)
• Cucumber - 1 medium (approximately 150g)
• Cherry tomatoes - 100g
• Red onion - 1 small (approximately 50g)
• Fresh parsley - 2 tablespoons, chopped
• Walnuts - 30g, roughly chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Trim the fennel by removing the stalks and fronds, then slice the bulb thinly using a sharp knife or mandoline.
2. Peel the cucumber and slice it into thin rounds.
3. Halve the cherry tomatoes and slice the red onion thinly.
4. In a large bowl, combine the sliced fennel, cucumber, cherry tomatoes, and red onion.
5. Add the chopped parsley and walnuts to the bowl.
6. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
7. Pour the dressing over the salad and toss gently to combine all the ingredients.
8. Let the salad sit for about 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 16 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 60 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Fennel is rich in antioxidants and has anti-inflammatory properties.
• Walnuts provide healthy fats and are a good source of omega-3 fatty acids.

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