Simple Shaved Carrot and Fennel Salad
A light and crunchy salad with raw carrot and fennel, pistachios, and an easy lemon olive oil dressing.
Servings 4 people
Calories 145kcal
Equipment
Ingredients
- 3 large carrots orange or multicolored
- 1 bulb fennel stalks and fronds removed
- ¼ cup pistachios chopped
- Fennel fronds for garnish
For the dressing:
- 2 tablespoon olive oil
- ½ lemon juiced
- 1 clove garlic crushed or minced
- ¼ teaspoon ground mustard optional
- ⅛ teaspoon sea salt more to taste
Instructions
- Prepare the carrots by slicing off their ends and peeling off the outer layer. Then, use a vegetable peeler to create thin shavings. Prepare the fennel by removing the stalks and any discolored outer pieces. Keep the bulb and its core intact, and use the vegetable peeler to make shavings from the bulb until you reach the center. (It's a lot easier to peel a whole fennel bulb than it is to peel individual pieces of fennel.) When you get to a point where it becomes difficult to keep shaving the veggies, thinly slice whatever is left. Be sure to remove and discard the fennel core.
- Combine the shavings and pistachios in a large bowl. In a small bowl, whisk together the dressing ingredients, and pour it over the veggies and nuts. Mix until well coated. Garnish with chopped fennel fronds before serving.
- Enjoy chilled or at room temperature!
Notes
- This is a great side dish to fish or another lean protein or as part of a holiday meal.
- If you don't have a vegetable peeler, you can also use a paring knife to make shavings. Keep in mind that shaving veggies takes more time than chopping them, but it's a really pretty preparation!
- Leftovers will last in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7753IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg