The Fennel bulb salad has been our quick and easy lo-carb “go to” salad for the past year. It takes less than 5 minutes to make, and uses only 7 ingredients. It is moderately low in carbohydrates, but that is a good thing for a salad – and it is surprisingly tasty.
The fresh components – the Blueberries, Lemon and the Fennel bulb, last for weeks in the fridge and the salad once made up also stays fresher for longer than most leaf based salads. We have even, when desperate, used frozen blueberries, bottled Lemon Juice and a Fennel bulb that had been in the bottom of the fridge for a month – and it was a lot nicer than a garden salad would have been if made from month old lettuce.
The rare addition of Fruit
This salad has probably been the most significant contributor of fruit to our diet over the time we have been eating lo-carb – blueberries are great as they are low in sugar and full of anti-oxidants. The trick is to just eat a few – and we manage this by slicing them finely so they distribute throughout the salad.
The aniseed flavours of fennel in this salad work particularly well with fatty meats such as this Beef floss and Fennel Salad – made using one of our bags of Pulled Beef from the freezer that we fried in a shallow pan until the meat has caramelized and gone crispy. This is literally a 10 minute meal (assuming you have previously spent half a day making the pulled beef).
Amount Per Serving
Calories 113 Calories from Fat 81
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 46mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label