Fennel Salad With Toasted Walnuts Recipe

Recipe By Slurrp

This fennel salad with toasted walnuts is a refreshing and crunchy dish that is perfect for a light lunch or as a side dish. The crispness of the fennel pairs well with the nuttiness of the toasted walnuts, creating a delightful combination of flavors. Tossed in a tangy lemon vinaigrette, this salad is both healthy and delicious.

4.7
19 Rating -
Rate
Vegdiet
35minstotal
35minsPrep
35m.total
35m.Prep
Fennel Salad With Toasted Walnuts
plan
Bookmark

ingredients serve

Ingredients for Fennel Salad With Toasted Walnuts Recipe

  • 1/4 Fennel Bulb, Thinly Sliced
  • 1/4 cup Walnuts, Toasted
  • 1/2 tablespoon Lemon Juice
  • 3/4 tablespoon Extra Virgin Olive Oil
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Fennel Salad With Toasted Walnuts Recipe

Cooking Directions

  • STEP 1.Start by toasting the walnuts in a dry skillet over medium heat until they are fragrant and lightly browned. Set them aside to cool.
  • STEP 2.Next, prepare the fennel by removing the tough outer layer and cutting off the stalks. Slice the fennel bulb thinly, either by hand or using a mandoline.
  • STEP 3.In a large bowl, combine the sliced fennel and toasted walnuts. Drizzle with the lemon vinaigrette and toss to coat evenly.
  • STEP 4.Serve the fennel salad immediately as a side dish or as a light lunch. It can also be stored in the refrigerator for up to 2 days.
  • STEP 5.To serve, garnish with some fresh herbs like parsley or dill, and sprinkle with some additional toasted walnuts for extra crunch.

Cooking Tips

  • Toasting the walnuts enhances their flavor and adds a nice crunch to the salad. Be careful not to burn them, as they can turn bitter.
  • If you don't have a mandoline, you can use a sharp knife to slice the fennel thinly. Just make sure to be careful and take your time.
  • For extra flavor, you can add some shaved Parmesan cheese or crumbled feta cheese to the salad.

Storage and Serving

  • This fennel salad is best served immediately after tossing with the dressing to maintain its crispness.
  • If you need to store leftovers, keep the salad and dressing separate. Store the salad in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a quick toss and adjust the seasoning if needed.
Nutrition
value
692
calories per serving
43 g Fat21 g Protein73 g Carbs49 g FiberOther

Current Totals

  • Fat
    43g
  • Protein
    21g
  • Carbs
    73g
  • Fiber
    49g

MacroNutrients

  • Carbs
    73g
  • Protein
    21g
  • Fiber
    49g

Fats

  • Fat
    43g

Vitamins & Minerals

  • Calcium
    1459mg
  • Iron
    24mg
  • Vitamin A
    233mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    36mg
  • Vitamin E
    3mg
  • Copper
    2mcg
  • Magnesium
    485mg
  • Manganese
    8mg
  • Phosphorus
    652mg
  • Selenium
    3mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp