This low carb fennel salad includes radishes and fresh basil for a fantastic blend of flavors. It's the perfect keto side dish for roasted salmon!
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I've been eating a lot more fennel recently – as you can tell from my collection of keto fennel recipes! But so far, all the recipes that I've tried have been with cooked fennel – and I thought it was about time to try it raw in a salad!
I've added some radish which is a classic combination, and particularly suitable as it is also low carb. A simple dressing is all that's required, and you've got a side dish with a punchy flavor that's perfect with fish like salmon, mackerel or tuna!
How to Make a Low Carb Fennel Salad
I highly recommend using a mandoline for making this salad! And of course always use a guard to protect your hands. If you don't have one you can just try and slice the veggies as thinly as possible with a sharp knife, but it's hard to get them uniform.
Remove the stalks and fronds from a bulb of fennel, reserving some of the fronds for garnish. Slice the bulb thinly on a mandoline.
Place the fennel in a large bowl, and slice some radishes next.
Make a dressing from extra virgin olive oil, white wine vinegar, and Dijon mustard.
Whisk them all together in a bowl and season with salt and pepper.
Add the dressing to the veggies, together with some fresh basil leaves, then toss to combine. Garnish with the reserved fronds.
If preparing in advance, you may like to leave the dressing until just before serving, as the pink from the radishes can transfer onto the fennel if they are too wet.
I served this with a roasted fillet of salmon, and it was a fantastic union of flavors!
- 1 large fennel bulb, stalks and frond removed, with a few fronds reserved for garnish
- 8 large radishes, trimmed
- 2 tbs extra virgin olive oil
- 1 tbs white wine vinegar
- 1 tsp Dijon mustard
- salt and black pepper
- 8 fresh basil leaves, torn
- Slice the fennel bulb and radishes thinly on a mandoline, then place in a large bowl.
- Make the dressing by whisking together the olive oil, white wine vinegar, and Dijon mustard in a small bowl. Season with salt and pepper.
- Add the dressing to the veggies, together with the basil, then toss to combine. Garnish with the reserved fennel fronds.
I highly recommend using a mandoline (with a guard) to make this salad! If you don't have one you can just try and slice the veggies as thinly as possible with a sharp knife.
4g net carb per serving (approximately one cup, or a quarter of the whole salad)
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Nutrition InformationYield 4 Serving Size Approx 1 cup
Amount Per Serving Calories 91Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 231mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 3gProtein 1g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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