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🍽️ Fresh Fennel and Lemon Salad

125 kcal · 30 min · 4 servings

Ingredients

• 600 g young fennel
• 150 g radishes
• 2 lemons
• 2 tbsp maple syrup (30 g each)
• salt
• pepper
• 3 tbsp olive oil (30 g each)

Instructions

1. 1. Thoroughly wash the fennel under running water.
2. 2. Cut the fennel in half.
3. 3. Remove the hard bottom core if present.
4. 4. Cut the green stem bases into fine rings.
5. 5. Shave the fennel halves lengthwise into thin slices.
6. 6. Set aside the fine fennel fronds for later garnishing.
7. 7. Wash the radishes and remove the stems.
8. 8. Shave the radishes into fine slices as well.
9. 9. Peel the lemon thoroughly and remove the white bitter pith.
10. 10. Carefully cut out the lemon fillets.
11. 11. Squeeze the remaining lemon flesh to extract the juice.
12. 12. Whisk the lemon juice with two tablespoons of water.
13. 13. Add the maple syrup and the oil to the liquid.
14. 14. Season the dressing with salt and pepper.
15. 15. Add the sliced fennel, lemon fillets, and radishes to the bowl.
16. 16. Toss the vegetables thoroughly with the dressing.
17. 17. Let the salad marinate for about thirty minutes.
18. 18. Taste the salad again before serving.
19. 19. Plate the salad.
20. 20. Sprinkle the salad with the reserved fennel fronds.

Nutrition per serving

• kcal: 125
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 10 g