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Fennel zucchini salad in a dark grey plate with gold servers and Dukkah on the side.
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4.34 from 3 votes

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!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Middle Eastern Inspired
Keyword: Easy
Servings: 4 as a side
Calories: 256kcal
Author: Anastasia Papapetros

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

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