Fennel Salad

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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
134
calories
Calories
How many calories can I eat?

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie134 cal.(6 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates12 g(8 %)
Sugar added6 g(24 %)
Roughage4 g(13 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K10.4 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate66 μg(22 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40 mg(42 %)
Potassium737 mg(18 %)
Calcium70 mg(7 %)
Magnesium30 mg(10 %)
Iron0.4 mg(3 %)
Iodine1 μg(1 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.8 g
Uric acid11 mg
Cholesterol0 mg
Complete sugar12 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
600 grams baby Fennel
150 grams Radish
2 lemons
2 Tbsps honey
salt
peppers
3 Tbsps Canola oil
How healthy are the main ingredients?
FennelRadishhoneylemonsalt
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Preparation steps

1.

Rinse the fennel and cut in half, if necessary. Remove the hard core, and thinly slice the green stalk. Thinly slice the fennel halves. Set aside the fennel fronds for garnish. Rinse, trim, and thinly slice the radishes. Peel the lemons thoroughly, and cut the fruit into pieces. Squeeze the juice from the remaining pulp. Mix the lemon juice with 2 tablespoons of water, the honey, and the oil. Season to taste with salt and pepper. Mix the dressing with the fennel, lemon pieces, and the radishes. Toss to combine, set aside, and let marinate for 30 minutes. 

2.

Arrange the salad on plates, garnish with the fennel fronds, and serve. 

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