Crunchy fennel salad

Juice of 1 lemon

4tbsp olive oil

1tbsp white wine vinegar

2 large carrots, peeled

2 large fennel bulbs

1 medium red onion

A light and zingy side salad, perfect for summer's warmer weather

In short	Preparation time: 10 mins Serves: 6 people Course: Salad, Side dishes
Nutrition (per portion)	115 calories 10g fat (2g saturates) 5g carbs (4g total sugars)

Method

1 Whisk together the lemon juice, oil and vinegar. Season.

2 Using a peeler, pare away long strips down the length of the carrot. Finely slice the fennel and onion. A mandolin is good for this if you have one. Toss the vegetables in the dressing to coat. Serve at once.

Good Housekeeping | healthy eating | salads | vegetarian

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