Sweet and Savoury Fennel Salad by @healthyu_dietitian

28 min

4 servings

🥕

2

Fennel bulb

🌰

100 g

Walnuts

🫒

240 ml

Green olives

🍇

150 g

Red grapes

🍋

1

Lemon

🧄

1

Garlic clove

🫒

60 ml

Extra-virgin olive oil

🍎

2.5 tbsp

Apple cider vinegar

🧀

120 ml

Parmesan cheese

🌿

60 ml

Fresh herbs

🧂

Salt

🍯

1 tbsp

Honey

  1. Cut
    • Fennel bulb

    Cut the fennel bulbs in half, then thinly slice using a mandoline or sharp knife.

  2. Roast
    • Walnuts

    Roast the walnuts in the oven for 8 minutes at 350°F, then finely chop.

  3. Chop
    • Green olives

    Finely chop the green olives on a cutting board.

  4. Zest
    • Lemon

    Zest the lemon into the salad.

  5. Squeeze
    • Lemon

    Squeeze the juice of the whole lemon into the salad, using your hands to catch any seeds.

  6. Mince
    • Garlic clove

    Mince the garlic clove and add it in.

  7. Pour
    • Extra-virgin olive oil
    • Apple cider vinegar

    Pour in the olive oil and apple cider vinegar.

  8. Add
    • Salt

    Add a pinch of salt.

  9. Mix
    • Fresh herbs

    Mix in the fresh herbs.

  10. Add
    • Red grapes

    Add the halved red grapes.

  11. Add
    • Parmesan cheese

    Add the freshly grated parmesan.

  12. Toss

    Toss and mix the salad together.

Sweet and Savoury Fennel Salad by @healthyu_dietitian

28 min

4 servings

🥕

2

Fennel bulb

🌰

100 g

Walnuts

🫒

240 ml

Green olives

🍇

150 g

Red grapes

🍋

1

Lemon

🧄

1

Garlic clove

🫒

60 ml

Extra-virgin olive oil

🍎

2.5 tbsp

Apple cider vinegar

🧀

120 ml

Parmesan cheese

🌿

60 ml

Fresh herbs

🧂

Salt

🍯

1 tbsp

Honey

Preparation Steps

  1. Step 1/12

    Cut the fennel bulbs in half, then thinly slice using a mandoline or sharp knife.

    🥕Fennel bulb
    🔪Mandoline
    🔪Knife
    🪵Cutting board

  2. Step 2/12

    Roast the walnuts in the oven for 8 minutes at 350°F, then finely chop.

    🌰Walnuts
    🍳Baking sheet
    🔪Knife
    🪵Cutting board

  3. Step 3/12

    Finely chop the green olives on a cutting board.

    🫒Green olives
    🔪Knife
    🪵Cutting board

  4. Step 4/12

    Zest the lemon into the salad.

    🍋Lemon
    🍋Zester
    🥣Mixing bowl

  5. Step 5/12

    Squeeze the juice of the whole lemon into the salad, using your hands to catch any seeds.

    🍋Lemon
    🥣Mixing bowl

  6. Step 6/12

    Mince the garlic clove and add it in.

    🧄Garlic clove
    🔪Knife
    🪵Cutting board
    🥣Mixing bowl

  7. Step 7/12

    Pour in the olive oil and apple cider vinegar.

    🫒Extra-virgin olive oil
    🍎Apple cider vinegar
    🥣Mixing bowl

  8. Step 8/12

    Add a pinch of salt.

    🧂Salt
    🥣Mixing bowl

  9. Step 9/12

    Mix in the fresh herbs.

    🌿Fresh herbs
    🥣Mixing bowl

  10. Step 10/12

    Add the halved red grapes.

    🍇Red grapes
    🥣Mixing bowl

  11. Step 11/12

    Add the freshly grated parmesan.

    🧀Parmesan cheese
    🧀Grater
    🥣Mixing bowl

  12. Step 12/12

    Toss and mix the salad together.

    🥣Mixing bowl

Composition

Ingredients

Types

Vegetables, Nuts, Fruits, Oils, Condiments, Dairy, Herbs, Spices, Sweeteners

Ingredients

Fennel bulb, Walnuts, Green olives, Red grapes, Lemon, Garlic clove, Extra-virgin olive oil, Apple cider vinegar, Parmesan cheese, Fresh herbs, Salt, Honey

Notes

Fennel bulb (thinly sliced using a mandoline or sharp knife), Walnuts (roasted at 350°F for 8 minutes and finely chopped), Green olives (finely chopped), Red grapes (halved), Lemon (zest and juice), Garlic clove (minced), Apple cider vinegar (2-3 tbsp), Parmesan cheese (freshly grated), Fresh herbs (such as basil), Honey (optional, for a little sweet kick)

Allergens

Tree nuts, Sulphites, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Carb, Halal, soy-free, Vegetarian, Gluten-Free

Calories

320 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 18g, Fat: 26g, Fiber: 4g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 450mg, Calcium: 150mg, Magnesium: 35mg

Vitamins

Vitamin C: 18mg, Vitamin K: 30mcg, Folate: 35mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

8 minutes

Overall

28 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

Mandoline, Knife, Cutting board, Baking sheet, Mixing bowl, Grater, Zester

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Everyday Meal, Healthy Lunch

Origin

Source

Platform

instagram

Original Creator

@healthyu_dietitian

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Juicy, Crisp

Flavors

Sweet, Salty, Citrusy, Savory, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 1-2 days (store in an airtight container,best consumed fresh as fennel and walnuts lose crunch over time)