Shaved Carrot and Fennel Salad

Shaved vegetables always make a salad look 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

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


  1. Using a mandoline or vegetable peeler, shave thin slices of carrots and fennel bulb.
  2. Whisk together olive oil, lemon juice and herbs. Pour over carrots and fennel and toss to combine. Add salt and pepper, to taste.
  3. 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

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Jamila René Lepore
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.