Lemon Fennel Salad - Limão e Salada de Funcho

Fresh, crunchy, and full of zing. This Lemon Fennel Salad is all about thinly shaved fennel, zesty lemon, and salty Parmesan. Just six ingredients and a few minutes, and you’ve got the perfect side for seafood, chicken, or a light, refreshing meal all on its own.

5 from 1 vote

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Prep Time 25

Cook Time 6

Total Time 31

Course Salad

Cuisine African

Servings

Calories 110 kcal

Ingredients

2 lemons, juiced (plus extra wedges for serving)
2 Tbsp olive oil
2 Medium fennel bulbs shredded
½ cup shaved or grated Parmesan cheese (plus more to taste) + more as desired
2 tsp dill, chopped freshly chopped
Salt to taste
Optional: black pepper, to taste

Instructions

Wash and trim the fennel bulbs. Cut in half lengthwise, then slice into super thin slices for the best crunch.
In a large salad bowl, whisk together the lemon juice, olive oil, and a pinch of salt.
Add the sliced fennel to the bowl and toss well until coated in the dressing.
Sprinkle with shaved Parmesan and fresh dill. Taste and adjust with more salt, pepper, or lemon juice if needed.
Enjoy right away for maximum crunch, or let sit for 10–15 minutes to allow the flavors to meld.

Nutrition

Serving: 1 portionCalories: 110kcalCarbohydrates: 14gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 253mgPotassium: 575mgFiber: 5gSugar: 1gVitamin A: 281IUVitamin C: 43mgCalcium: 210mgIron: 1mg

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