Ingredients
4
4 servings
- •1 bulb fennel - trimmed, halved, and very thinly sliced
- •2 cups cooked beets, diced
- •3 green onions, thinly sliced
- •1 tablespoon fresh lemon juice
- •olive oil, or to taste
- •½ cup chopped fresh parsley
- •½ teaspoon lemon zest (Optional)
- •salt and ground black pepper to taste
Instructions
- Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.
Nutritional Facts
Per 4 servings
- Calories: 80
- Carbohydrate: 12g
- Fat: 4g
- Fiber: 4g
- Protein: 2g
- Sugar: 5g
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