Cold Fennel and Zucchini Noodle Side Salad

Name: Cold Fennel and Zucchini Noodle Side Salad
Total time: 45 min
Yield: 4 servings
Ingredients: 1 handful of cilantro; 2 tablespoons extra virgin olive oil; 1 bulb fennel; 1 green onion; 1 small jalapeno pepper; sea or kosher salt and ground black pepper to taste; 2 limes; 1 small red bell pepper; 1 tablespoon rice vinegar; 1 small or medium zucchini

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your collection, Cold Fennel and Zucchini Noodle Side Salad might be a recipe you should try. This hor d'oeuvre has 103 calories, 2g of protein, and 7g of fat per serving. For 67 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

103 kcal

Calories

2 g

Protein

7 g

Fat

10 g

Carbs

Ingredients

For 4 servings

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Instructions

1
Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb
2
Slice red bell pepper in 1/8 slices
3
Chop the green onion and cilantro
4
Remove the seeds from the jalapeno and slice thin slices of the jalapeno. Only use the amount you want based on how much heat you need
5
Cut the ends off of the zucchini and slice 1/8 slices lengthwise, then turn those slices sideways and slice 1/8 slices again. You should have slices that resemble noodles of zucchini
6
Place all of the veggies in a bowl and add the rice vinegar, juice of the 2 limes, and the olive oil and toss.
7
Add a pinch of salt and pepper to taste.
8
Place the bowl in the refrigerator for at least 30 minutes to chill and open up the flavors.
9
Garnish with fennel sprigs before serving!