Shaved Fennel Salad

Does this look as yummy to you as it does to me?  It could be just my imagination.  I mean, I have been on this LOW sugar, HIGH protein, minimal carb diet for over 2 weeks now!  But it’s been great for me.  It took about two weeks to get used to, but I’ve started to notice how good, and how THIN I feel … even when I’m full … just by sticking to the plan.

So now I’m constantly on the lookout for great new, low-carb, high fiber recipes.  I just found this one, and the ingredients are going on my grocery shopping list IMMEDIATELY!

Fennel Salad Recipe

Shaved Fennel Salad

If you’re using a knife to prep here, do your best to slice things very, very thinly – not quite see through thin, but close

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup  loosely chopped fresh dill
1/3 cup fresh lemon juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup pine nuts, toasted (I used almonds)
1/3 cup feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6

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