Low Carb Fennel, Celery & Cucumber Salad -

Low Carb Fennel, Celery & Cucumber Salad

Course: Salads

Diet: Italian, Keto, Low Calorie, Low Carb, Mediterranean, Vegan

Keyword: celery, cucumber, fennel, italian, salad, winter

Prep Time: 15

Total Time: 15

Servings:

Crunchy and refreshing, this mild aniseed flavoured salad is healthy and tastes great.

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Equipment

Ingredients

▢ 200 g fennel net weight - from 1 large bulb
▢ 120 g celery net weight after prepping
▢ 120 g cucumber net weight after prepping
▢ 25 g extra virgin olive oil (U.S. option HERE)
▢ 15 g lemon juice freshly squeezed
▢ ½ tsp fine Himalayan pink salt (U.S. option HERE)

Instructions

trim the base, remove the stalks and outer leaves, wash off any dirt, then slice the fennel bulb very finely with a knife or mandolin (U.S. option HERE).
chop the fennel fronds.
take the tender middle stalks or your celery, and weigh them; peel off the fibrous strands, then slice thinly (1/2 cm).
wash, dry, and top and tail cucumber, weigh it, then cut it across the length and slice it thinly.
in a medium bowl, mix lemon juice, extra virgin olive oil and salt, then add the sliced veggies and fennel fronds and toss until well coated.
serve immediately.

Notes

Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).

Nutrition

Serving: 1portion | Calories: 134kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g

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