Shaved Zucchini-Fennel Salad
If you are tired of lettuce filling up your salad plate try this great recipe where zucchini, a low calorie, nutrient dense vegetable is your main ingredient.
1 pound zucchini (2-3 medium)
1 large bulb fennel, quartered and cored, fronds reserved
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
6 tablespoons shredded Manchego or Asiago cheese
Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.
Serve right away after tossing with the dressing to keep the zucchini crisp
Makes: 6 servings, about 1 cup each
Per serving : 85 calories; 6 g fat (2 g sat, 4 g mono); 3 mg cholesterol; 6 g carbohydrates; 0 g added sugars;3 g protein; 2 g fiber; 341 mg sodium; 362 mg potassium.