Fennel and Parsley Salad

Fennel and Parsley Salad
Photo: Jennifer Davick
Prep Time:
20 mins
Chill Time:
4 hrs
Total Time:
4 hrs 20 mins
4 cups


  • 3 fennel bulbs

  • 2 lemons, juiced

  • 2 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • ¼ cup fresh flat-leaf Italian parsley leaves

  • Shaved Parmesan cheese (optional)


  1. Cut off and discard fennel stalks.Trim base and remove any wilted outer layers. Cut into quarters lengthwise and remove core. Using a mandolin or very sharp knife, thinly slice fennel. In a mixing bowl combine fennel and lemon juice; toss to combine. Just before serving drizzle with olive oil and season to taste with salt and freshly ground black pepper. Add parsley; toss to combine.Top with Parmesan, if desired.

Nutrition Facts (per serving)

81 Calories
5g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 81
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 128mg 6%
Total Carbohydrate 10g 4%
Protein 2g
Vitamin C 23.3mg 117%
Calcium 62mg 5%
Iron 1.1mg 6%
Potassium 515mg 11%
Folate, total 38.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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