Salads | Sides

Shaved Fennel and Baby Spinach Salad

by Julianne De Witt

May 25, 2020

Shaved fennel and spinach salad with toasted pecans, torn mint leaves, lemon zest 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


  • lemon zester


  • 4 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 torn mint leaves
  • 3/4 cup shaved Parmesan
  • 1/2 a lemon
  • 6 tbsp olive oil 1 clove crushed garlic
  • 3 tbsp red wine vinegar
  • 1 clove garlic crushed
  • 1/4 tsp crushed red pepper flakes


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