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Shaved Fennel and Apple Salad

The key to this recipe is to cut the fennel and apple extra thin with a sharp knife.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 large fennel bulb, thinly sliced (2 cups)
Ingredient Line: 
½ large green apple, thinly sliced (½ cup)
Ingredient Line: 
¼ cup lemon juice
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 Tbs. chopped fennel fronds

Instructions: 

Toss together all ingredients in bowl. Let stand 20 minutes. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
83
Protein: 
<1 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
Carbohydrates: 
6 g
Cholesterol: 
0 mg
Sodium: 
24 mg
Fiber: 
2 g
Sugar: 
2 g
Yield: 
Serves 4

Comments on this Recipe

We were not very crazy about this.

Too sour! Try adding a little sweetener.

This actually was really great on a hot day. Might be too much to eat by itself, but is great along side an entree that is rich in flavor because of the citrus and crisp combination. This dish is better for pairing than alone. Also try it with a dry rose, chardonnay or riesling at dinner, will help the flavors speak for themselves :)

add a cup or two of red seedless grapes to this and it was a great sweet and sour flavor very good

Delicious served with some other non light items as a summer meal. We loved it.

This was a little strong for me at first but it was much better the next day after aging in the fridge.

This is one of the best salads I've ever eaten! Crunchy and light. Fennel is a down-to-earth flavor, while the apple provides tartness. Yum!

We LOVE this crisp and crunchy salad! Especially in the summer months. It stays crunchy for several days too (well, if it lasts that long in the fridge!). We make this quite frequently and really enjoy it just by itself, or as a side.

This is the greatest salad ever, I have never eaten fennal before

It was ok but needs a little something. Has potential

This is so delicious. I could barely wait the 20 minutes to smash this delicate and yet complicated and refreshing salad (I added fresh mint).

Much easier with a mandoline.

In addition the mint, I juiced half a lime on mine, and it was fantastic! I didn't season it at all.