Shaved vegetables always make a saladlook and feel fancy. But don’t fret — this bright and beautiful salad is simple to make and can be done in less than five minutes. Paired with a piece of fruit and some whole-grain crackers, this makes for an easy and light Mediterranean-inspired lunch.
Shaved Carrot & Fennel Salad
Recipe developed by Jamila René Lepore, MS, RDN
Serves 2; serving size about 2 cups
Ingredients
4 medium carrots
½ fennel bulb
½ tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 teaspoon dried dill
salt and pepper, to taste
2 tablespoons chopped almonds
½ cup reduced-fat feta
Directions
Using a mandoline or vegetable peeler, shave thin slices of carrots and fennel bulb.
Whisk together olive oil, lemon juice and herbs. Pour over carrots and fennel and toss to combine. Add salt and pepper, to taste.
Divide mixture into two serving bowls and sprinkle with almonds and feta.
Nutrition Information (per serving): calories 175; fat 10g; carbohydrate 15g; fiber 5g; protein 8g
Jamila René Lepore, MS, RDN, is a Florida-based registered dietitian nutritionist and food scientist with a passion for food, nutrition and overall wellness. Read her blog, No Nonsense Nutritionist, and connect with her on Twitter and Pinterest.
