Salads | Sides

Shaved Fennel and Baby Spinach Salad

by Julianne De Witt

May 25, 2020

Shaved fennel and spinach salad with toasted pecans, mint leaves and parmesan, served with a simple vinaigrette. It’s an easy one! This salad is great accompaniment to anything you’re cooking on the grill and sure to impress your guests!

Shaved Fennel and Baby Spinach Salad

Keyword: Diabetic Friendly, Keto, Low Carb, vegetarian
Servings: 4


  • 8 cups of baby spinach washed and dried
  • 1 bulb of fennel with fronds sliced thinly
  • 1/2 cup pecan pieces lightly toasted
  • 1/2 cup mint leaves chopped
  • 2/3 cup shaved Parmesan
  • 4 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 clove garlic crushed
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • In a medium salad bowl, add the spinach, sliced fennel and fronds, pecans, mint and parmesan. Set aside.
  • In a small bowl add, olive oil, vinegar, garlic, lemon zest, pepper flakes, salt and pepper and whisk together.
  • Pour dressing over salad, toss well and enjoy!
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