Low Carb Fennel, Celery & Cucumber Salad. Quick & easy. 4g carbs.
Fennel is a crunchy, refreshing vegetable with a mild aniseed flavour that many people enjoy. Even if you usually avoid aniseed or liquorice notes, fennel’s subtle aroma is gentle and pleasant when eaten raw in salads.
It is a nutritious vegetable and a good source of vitamin C, iron, calcium, potassium, magnesium, fibre and antioxidants, making it a healthy addition to a low-carb or balanced diet.
All about Fennel
Fennel is native to the Mediterranean and is a popular winter vegetable in Italy. It has a bulbous base, stalks similar to celery, and delicate feathery leaves. The whole plant is edible and suits many cooking methods. Although it has a mild liquorice flavour it belongs to the carrot family rather than being a root vegetable.
On supermarket shelves you will most often find Florence fennel. For best flavour, choose bulbs that are rounded and firm rather than flat or elongated. Fresh bulbs should feel heavy for their size and have tight, crisp layers.
Fennel is very low in carbs (about 1.8g net carbs per 100g). It works well in low-carb and keto meal plans, yet it is often overlooked. It is seasonal in many regions, which may be one reason it seems less familiar to some home cooks.
Preparing fennel is straightforward: trim the base, cut off the stalks where they join the bulb, peel away any tough outer layers, wash away dirt, halve the bulb, then slice thinly to serve raw or into larger sections for cooking.
How to Make Low Carb Fennel, Celery & Cucumber Salad
This simple Italian-style salad showcases the sweet, crisp texture of fennel alongside celery and cucumber. I prefer to remove the fibrous strands from celery before slicing; it gives a cleaner texture in the finished salad. That step is optional.
Keep the cucumber and celery slices thin so they mingle well with the finely sliced fennel. Thin slicing helps the dressing coat all the pieces evenly and creates a pleasant mouthfeel.
Cutting fennel very thinly can be awkward by hand. If you have a mandoline or a very sharp knife, it will speed the process and produce even slices. If using a mandoline, hold the whole bulb for better grip. Always take care when slicing and use safety guards where provided.
Try this clean, crisp salad as a light side dish, a crunchy addition to a packed lunch, or paired with grilled fish or chicken for a fresh contrast. If you enjoy fennel, this may become one of your go-to quick salads.
Enjoy!
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Low Carb Fennel, Celery & Cucumber Salad
Equipment
- Mixing bowl
- Mandolin slicer or sharp knife
- Kitchen knife, 8″
- Kitchen scales (optional)
Ingredients
- 200 g fennel (net weight from 1 large bulb)
- 120 g celery (net weight after prepping)
- 120 g cucumber (net weight after prepping)
- 25 g extra virgin olive oil
- 15 g lemon juice, freshly squeezed
- ½ tsp fine salt (adjust to taste)
Instructions
- Trim the base of the fennel, remove the stalks and any tough outer leaves. Wash and slice the fennel bulb very thinly with a sharp knife or mandolin.
- Chop the fennel fronds finely and set aside to add a fresh herb-like note to the salad.
- Take the tender middle stalks of the celery, remove fibrous strands if desired, then slice thinly (about ½ cm).
- Wash, dry, and top-and-tail the cucumber. Cut it lengthwise if preferred and slice thinly across the length.
- In a medium bowl, whisk together the lemon juice, extra virgin olive oil and salt. Add the sliced vegetables and chopped fennel fronds, then toss until everything is evenly coated.
- Serve immediately for the crispest texture. The salad can be chilled briefly, but it is best eaten within a few hours to retain crunch.
Notes
Use kitchen scales for accurate measurements if desired. Adjust lemon and oil quantities to taste. For variety, add a handful of chopped herbs such as parsley or dill, a few olives, or a sprinkle of toasted nuts for extra texture and flavour. This salad keeps well in the refrigerator for a few hours but will soften over time.
Nutrition
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