Simple Shaved Fennel Salad

There might be some differing opinions when it comes to fennel. While I love it so much that I am borderline obsessed, I know others that can not get a single bite down. If you belong to the latter, you will probably want to skip this one. However, if you are looking for a zesty, spring-appropriate and super simple shaved fennel salad recipe, this is it! After my Winter kale salad with grilled fennel and chopped walnuts, I recently threw together a common combination of shaved fennel and parmesan. It makes for the ultimate light summer lunch or a great side dish with anything that comes from the BBQ.

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Having home-cooked every single meal of the past 3 weeks (with the exception of 3 delivery orders), my creativity in the kitchen seems to be back. More than every, I am craving fresh dishes that include a lot of vegetables. For inspiration, I will usually just grab random items at the supermarket and then try to make something of it. With a single bulb of fennel lingering in our fridge and a banana bread waiting to be tried post-lunch, I wanted a light meal. With a bit of help from my old friend google, I quickly found out that a shaved fennel salad doesn’t really require much. Not even a shaver for that matter. A small, sharp knife will do the trick. With a healthy dose of olive oil, a hint of lemon and a quick tossing, this was such a delight and will be a favorite of mine this Summer during BBQ season.

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Ingredients

Simple Shaved fennel salad with parmesan

• 1 large bulb of fennel
• 2 tbs olive oil
• juice of 1/2 lemon
• salt + pepper
• shaved parmesan, as desired
• optional: fresh parsely

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Instructions

1. Wash the fennel bulb and cut it down the center.
2. Lay on a cutting board on the flat (cut-open) part, and thinly slice using a sharp knife.
3. In a bowl, combine the shaved fennel, olive oil, lemon juice, salt and pepper.
4. Toss well – works best if you use your hands.
5. With a potato peeler, shave as much parmesan as desired and add to salad. If you do not have a peeler, chopped or crumbled cheese will also do.
6. If on had, add fresh parsley or other herbs. Apple is also a great addition or you can mix in some baby spinach and nuts for a more filling salad.

*This recipe serves 1 as a light summer lunch or 2 as a side dish for your next BBQ. I think this would pair really well with grilled fish or chicken.

Looking for more healthy recipes? Be sure to give my Beetroot Carpaccio or the Broccoli & Sweet Potato Tofu Bowl a try!

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To edit these photos, I used the Viktoria Louise present from my Bikinis Confidential bundle – available here.