Shaved Zucchini-Fennel Salad

3.2 (28)
Shaved Zucchini-Fennel Salad

Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp.

Yield: 6 servings, about 1 cup each
Active Time: 20
Total Time: 20


  • 1 pound zucchini (2-3 medium)
  • 1 large bulb fennel, quartered and cored, fronds reserved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup slivered red onion
  • 6 tablespoons shredded Manchego or Asiago cheese


  1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
  2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.


Nutrition Per Serving

calories 85
fat 6 g (2 g sat, 4 g mono)
cholesterol 3 mg
carbohydrates 6 g
protein 3 g
fiber 2 g
sodium 341 mg
potassium 362 mg

Nutrition Bonus Vitamin C (33% daily value)

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1 fat

From EatingWell July/August 2011