in Recipes

Mushroom and fennel salad low carb

updated

Spread the love

Ingredients for 1 servings:

  • 200 g mushrooms, fresh
  • 100 g fennel bulb(s)
  • ½ bunch parsley
  • Apple cider vinegar or other fruit vinegar
  • Rapeseed oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian, quick and easy

Clean the mushrooms and slice them very thinly. Clean the fennel and slice them very thinly (I sliced ​​it using an electric food slicer). Mix the mushrooms and fennel, roughly chop the parsley, and fold it in. Season with pepper, salt, and apple cider vinegar. Add 3-4 tablespoons of oil; I used organic rapeseed oil, which has a slightly nutty flavor. This makes a fairly large portion with a total of about 4 g of carbohydrates. If you like, you can sprinkle roasted seeds (pumpkin seeds, pine nuts) or nuts, such as cashews, on top (pay attention to the carbohydrate content!).

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Beetroot chutney

Chicory and minced meat casserole with feta cheese Low Carb