Fennel Peach Salad

Have you ever eaten fennel? I hadn’t until today, and I loved it!! For some reason I’ve always been intimidated by this bulbous vegetable. I don’t know why it’s taken me so long to get on the fennel train. But now I’m on board.

Fennel is crunchy and watery and similar in texture to an onion or a cucumber but it has a very unique flavor, which is not as overpowering as I thought. Tossing it in lemon juice and oil softens the sharp flavor and I’m going to start putting it in all of my salads.

To chop fennel, just use a regular knife and slice off the top below the leaves. From there, you can thinly slice it like an onion, or use a mandolin if you want really thin slices. It’s structured kind of similarly to an onion (but it tastes nothing like one).

In this salad, it’s paired with sweet summer peaches, flavorful basil mint pesto, and crunchy pistachios, which is a lovely combo inspired by this beautiful post over at Love & Lemons.

This takes less than 20 minutes to throw together, and makes a complete BLE weight loss lunch. If you give it a try, let me know what you think!

What do you like to do with fennel? Comment below!

Fennel Peach Salad

6 oz Veggies | 3 oz Fruit | 1 Protein | 1 Fat
Prep Time: 20 minutes
Servings: 2
Recipe From: Katie’s Bright Kitchen

Ingredients

Veggies

  • 1/2 head butter lettuce, roughly chopped 4 oz
  • 1 bulb fennel, thinly sliced or mandolined 4 oz
  • 1/2 cucumber, sliced 4 oz

Protein & Fat

  • 1/2 recipe Basil & Walnut Pesto 1 fat, 1 protein
  • 2 oz pistachios, chopped 1 protein
  • 1 Tbsp olive oil 1 fat

Fruit

  • 1 peach, sliced or chopped 6 oz

Seasonings

  • Mint and basil leaves, to garnish
  • 1/2 lemon, juiced
  • Salt & pepper, to taste

Instructions

  • Make a batch of Basil Walnut Pesto (see link in notes, this takes about 5-10 minutes) You will need half of it for this recipe. Refrigerate the other half and make something else delicious with it (I love to eat it with eggs!!!)
  • In a large bowl, gently toss together the lettuce, fennel, cucumber, olive oil, lemon juice, salt, and a few grinds of black pepper.
  • Divide the salad into two serving bowls and garnish with the peaches, nuts, herbs, and a dollop of pesto.

Notes

  • Basil Walnut Pesto recipe HERE
  • If you eat dairy, you could swap half the pistachio serving for a little bit of feta cheese (you can substitute 1 to 1, nuts and cheese are counted the same way in BLE). 
  • Recipe inspired and adapted from this one over at Love and Lemons. 
  • I used more peaches than shown in the picture, but it was so pretty like that! I also chopped up the peaches and added more on top after photographing it for easier eating. 🙂  
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
Rate This Recipe:

2 Comments

  1. I’m just learning about BLE and Gosh that sounds like a huge amount of food to chew through for one person 😲 It does sound delicious tho 🤗

     

Leave a Reply