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!

📖 Recipe

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