Fennel, Carrot, and Zucchini Salad

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This fennel, carrot, and zucchini salad is as tasty as it is colorful. It’s light and fresh and makes the perfect appetizer or side salad.

Prep Time 15 minutes | Total Time 15 minutes

fennel carrot zucchini salad


  • 1 fennel bulb
  • 2 large carrots
  • 2 small zucchini
  • 1 tablespoon onion chopped finely
  • 1 tablespoon parsley chopped
  • 1 clove garlic minced
  • 2 tablespoons sour cream
  • 1 tablespoon mayo
  • Juice of 1/2 lemon
  • Salt & pepper to taste
  • Fennel fronds (optional for garnish)


  1. Using a mandoline, slice the fennel very thinly. Using a vegetable/potato peeler, make ribbons with the zucchini (peel the outer skin off first and discard) and the carrots. Add to a salad bowl.
  2. Chop the onion and parsley and mince the garlic, and add them to the bowl.
  3. Add the sour cream, mayo, and lemon juice to the bowl. Toss the salad together and add salt & pepper to taste. Add some fennel fronds (the part that looks like dill) for garnish. Serve immediately or chill first.

Recipe Notes

  • Serves four as a side/appetizer size salad.

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