Fennel Salad

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Fennel Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
190
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie190 kcal(9 %)
Protein2.65 g(3 %)
Fat10.84 g(9 %)
Carbohydrates23.88 g(16 %)
Sugar added8.62 g(34 %)
Roughage6.24 g(21 %)
Vitamin A144.71 mg(18,089 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.13 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate50.08 μg(17 %)
Pantothenic acid0.42 mg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38.6 mg(41 %)
Potassium713.83 mg(18 %)
Calcium93.5 mg(9 %)
Magnesium29.46 mg(10 %)
Iron1.45 mg(10 %)
Iodine0.37 μg(0 %)
Zinc0.43 mg(5 %)
Saturated fatty acids0.87 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
baby Fennel
150 grams
2
2 tablespoons
3 tablespoons

Preparation steps

1.

Rinse the fennel and cut in half, if necessary. Remove the hard core, and thinly slice the green stalk. Thinly slice the fennel halves. Set aside the fennel fronds for garnish. Rinse, trim, and thinly slice the radishes. Peel the lemons thoroughly, and cut the fruit into pieces. Squeeze the juice from the remaining pulp. Mix the lemon juice with 2 tablespoons of water, the honey, and the oil. Season to taste with salt and pepper. Mix the dressing with the fennel, lemon pieces, and the radishes. Toss to combine, set aside, and let marinate for 30 minutes. 

2.

Arrange the salad on plates, garnish with the fennel fronds, and serve.