Fennel Salad

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Fennel Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
150
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie150 kcal(7 %)
Protein2.07 g(2 %)
Fat10.84 g(9 %)
Carbohydrates13.68 g(9 %)
Sugar added0 g(0 %)
Roughage4.89 g(16 %)
Vitamin A164.82 mg(20,603 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.09 mg(6 %)
Folate48.27 μg(16 %)
Pantothenic acid0.39 mg(7 %)
Biotin0.09 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24.03 mg(25 %)
Potassium679.63 mg(17 %)
Calcium82.96 mg(8 %)
Magnesium29.3 mg(10 %)
Iron1.34 mg(9 %)
Iodine0.16 μg(0 %)
Zinc0.34 mg(4 %)
Saturated fatty acids1.49 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
600 grams Fennel bulb
1 stalk Celery (with the leaves)
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
2 tablespoons Orange juice
2 tablespoons freshly chopped parsley
1 tablespoon scallions
salt
freshly ground peppers
How healthy are the main ingredients?
Celeryolive oilOrange juiceparsleyFennel bulbsalt

Preparation steps

1.

Rinse the fennel and wipe dry. Remove the stalk, and slice the fennel into thin slices. Trim the celery, and set the leaves aside. Thinly slice the celery, then mix in a bowl with the fennel and the celery leaves. Mix in the oil, vinegar, orange juice, and herbs. Season to taste with salt and pepper, mix well, and let infuse for 20 minutes. 

2.

Adjust the seasoning, if necessary. Place the salad into bowls, and serve.