Spicy Fennel Salsa

This fresh fennel salsa has quite a kick to it! An easy low carb and keto-friendly condiment for grilled or roasted fish or meat.

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Are you a fan of fennel? If you're not familiar with it, it's actually a member of the carrot family, and is a good source of vitamins C and B6, niacin, calcium, iron, magnesium, phosphorus and copper. As one cup of sliced fennel (about 87g) contains just over 3g net carbs, it's ideal for anyone following a keto diet. 

With this recipe, I've used it to make a fresh and bright raw salsa - adapted from a recipe in an old Jamie Oliver book. It's a vibrant dish that's full of flavor, and will certainly liven up any grilled meat or fish!

If you want some low carb fennel inspiration, check out my collection of fennel recipes!

How to Make a Spicy Fennel Salsa

Cut the fronds from a bulb of fennel and reserve a handful of them. Trim the fennel bulb as needed and dice it. Add it to a bowl together with some of the chopped fennel tops. 

Deseed and finely chop a chili pepper - I used a serrano pepper but a jalapeño would also work fine. 

Add it to the bowl, together with some olive oil and freshly squeezed lemon juice (I use this citrus squeezer - so easy!).

Season with salt and pepper to taste, then transfer to a serving dish. Store in the fridge until required.

📖 Recipe

StepAwayFromTheCarbs.com

Spicy Fennel Salsa

5 from 2 votes

This fresh fennel salsa has quite a kick to it! An easy low carb and keto-friendly condiment for grilled or roasted fish or meat.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Net Carbs: 2.9

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 1 fennel bulb with approx ¼ cup of chopped fennel fronds
• 1 serrano pepper deseeded and finely chopped
• 2 tbs olive oil
• juice of ½ lemon
• salt and black pepper to taste

Equipment

• Nordic Ware 69514 Prep & Serve Mixing Bowl Set, 4-pc
• Zulay Premium Quality Metal Lemon Squeezer
• Electric Gravity Pepper Grinder set of 2, Automatic Salt and Pepper Mill Grinder

Step-by-Step Instructions

 

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1. Cut the fronds from then fennel and reserve a handful of them. Trim the fennel bulb if needed and dice it. Add it to a bowl together with the chopped fennel tops, serrano pepper, olive oil and lemon juice.
2. Season with salt and pepper to taste, then transfer to a serving dish.
3. Store in the fridge until required.

Nutrition

Calories: 80kcalCarbohydrates: 4.8gProtein: 0.8gFat: 7gSodium: 91mgFiber: 1.9gSugar: 2.5gNet Carbs: 2.9g

Notes

2.9g net carbs per serving (approx ½ cup)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.