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Home » Salads by Season » Winter Salads

Shaved Fennel, Zucchini Ribbons & Dukkah Salad

Made by Anastasia - Serves: 4 Filed Under: 10 Minute Salads, Gourmet Salads, Paleo, Salad Index, Vegan, Vegetarian, Winter Salads

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Shaved fennel, zucchini ribbons and exotic Middle Eastern Dukkah make for an easy salad with every bite bursting with flavours that refresh!

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AERIAL VIEW OF SHAVED FENNEL SALAD  IN PORTRAIT

This exotic salad is deceptively simple to prepare, shave the fennel, slice the zucchini, chop the fennel fronds, add the Dukkah, lemon and olive oil and voila an exotic trip for your taste buds.

What does shaved fennel taste like

Fennel is thought to have originated in Southern Europe and the Mediterranean regions and has a distinct aniseed/liquorice flavour. It has two parts, the crunchy, bulbous, pale green root and the feathery fronds attached to slim celery-like stalks.

Look for fennel bulbs that are firm with no bruising or marks with fronds that are bright and perky and still attached. The smaller the bulbs the tastier, crisper and moister they are.

Store in the vegetable crisper section in your fridge for up to 2 weeks.

CLOSE UP OF SHAVED FENNEL SALAD IN PORTRAIT

How to Make It

1Shave fennel
Cut the fennel stalks close to where they connect to the bulb (if you are going to be slicing using a mandoline leave the stalks on as an additional safety guard).
Cut off the bottom of the fennel bulb, then peel off any wilted or damaged outer layers.
Cut in half and remove the core, then slice very finely using your mandoline slicer, a vegetable /y-peeler or even a sharp knife.
Submerge your fennel in water and keep it in the fridge until you are ready to assemble your salad.
Gather your fennel fronds and finely chop them. If the fronds are sparse on your fennel use some dill instead.

CUTTING CORE FROM FENNEL
CUT THE CORE FROM YOUR FENNEL & JULIENNE
SLICING FENNEL ON-V-SLICER
THINLY SLICE FENNEL
SLICED FENNEL IN WATER
PLACE IN WATER TO PREVENT BROWNING
CHOPPING FENNEL FRONDS
CHOP FENNEL FRONDS

2Make zucchini ribbons
Wash your zucchinis remove the tops and bottoms, then using either a vegetable or Y-peeler slice from one end of the zucchini to the other.
Turn your zucchini over and lie it flat, now it will sit still while you are peeling it. Continue peeling until you have come to the end of your cucumber. Cut the thick end into long thin strips.

USING A VEGETABLE PEELER TO CUT ZUCCHINI INTO RIBBOSN
USE A PEELER TO CUT INTO RIBBONS
CUTTING ZUCCHINI INTO STRIPS
CUT THE ENDS INTO THIN STRIPS

3Assemble the salad
Place your shaved fennel, zucchini ribbons, Dukkah, lemon juice and oil in a large mixing bowl, season with sea salt and cracked black pepper then toss gently until well combined. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl, sprinkle some more Dukkah on top to garnish then chill until you are ready to serve.

SHAVED FENNEL INGREDIENTS IN A BOWL
ADD ALL INGREDIENTS TO A BOWLS
TOSSING SHAVED FENNEL SALAD TO COMBINE
TOSS WELL TO COMBINE

Tips for making this salad

  • To shave your fennel, use the thinnest setting on your mandoline / v-slicer or even a vegetable or y-peeler. If it is sliced too thickly, it can be fibrous and tough to eat.
  • Keep your fennel submerged in water until you are ready to assemble this salad to prevent it from discolouring. If you keep it in the fridge, it has the added advantage of making your fennel extra crisp.
  • You can make this salad several hours ahead, which allows the flavours to meld and develop; what you lose in crunchy crispness, you will add in taste.
  • You can now find Dukkah in most supermarkets nowadays, either in the Spice Section or the International Food section (I have seen it in both).
  • When buying your Dukkah, make sure there is no evidence of moisture and smell it before buying to make sure that it smells fresh and aromatic. It contains sesame seeds which have a high oil content and are prone to rancidity.

Serving Suggestions

Pair this salad with Pomegranate Chicken or Roast Za'atar Lamb for an impressive Middle Eastern dinner party feast. Great with barbecued or roasted meats and seafood, or even try it with crispy fried crab.

It is another salad that is suitable for vegetarians, vegans, keto and paleo dieters.

Try some more of our fennel salad recipes...

Portrait view of fennel and orange salad in a ceramic bowl on a wooden board with mustard in a bowl at bottom left corner.

FENNEL & ORANGE

SMOKED TROUT & FENNEL SALAD ON A PATTERNED PLATTER WITH DILL & AVOCADO ON THE SIDE

SMOKY TROUT & FENNEL

RED-CABBAGE-&-FENNEL-SALAD-PORT-HERO

RED CABBAGE & FENNEL

Recipe Card

Shaved fennel salad on a dark grey plate.

Shaved Fennel, Zucchini Ribbons & Dukkah Salad

Shaved fennel, zucchini ribbons and exotic Middle Eastern Dukkah make for an easy salad with every bite bursting with flavours that refresh!
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Middle Eastern Inspired
Keyword: Easy
Servings: 4 as a side
Calories: 256kcal
Author: Anastasia
Equipment
  • Mandoline or V-Slicer
  • Y-peeler or vegetable peeler
Ingredients
  • 3 medium zucchini (courgette) (approximately 420 grams)
  • 2 medium fennel bulbs with fronds (approximately 550 gams)
  • ¼ cup chopped fennel fronds or dill
  • ⅓ cup Dukkah1
  • ¼ cup Olive oil (extra virgin)
  • 3-4 tbsps lemon juice
  • Sea salt and cracked black pepper
Metric - Imperial
Instructions
  • Wash and trim your fennel and shave thinly using either a mandoline/v-slicer, vegetable Y-peeler or a sharp knife. Place in water to stop from browning.
  • Wash and trim your zucchini and cut into ribbons using a vegetable or y-peeler.
  • Chop the fennel fronds or chop the dill.
  • Add all your ingredients in a large mixing bowl, season and toss until everything is well coated.
  • Arrange in a salad bowl, scatter with some extra Dukkah for a garnish and chill until you are ready to serve.

Notes

  1. Available from the International food section in your supermarket or a Middle Eastern Speciality store.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 256kcal | Carbohydrates: 17g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Sodium: 76mg | Potassium: 973mg | Fiber: 6g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 47mg | Calcium: 95mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!


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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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