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
- 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