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Red Onion and Fennel Summer Salad

Red Onion and Fennel Summer Salad The sweet licorice taste of fennel, the bite of red onions, all complimented with a lemon dill sauce–a perfect summer salad to beat the heat. Summer is hot. Trying to stay cool can be a challenge in both the kitchen and outside. The less you have to turn on the oven, the less heat you’ll have in the house = the better life is and the happier you’ll be. I do not do well in heat of any kind. I don’t care if it’s dry heat or humid heat, I absolutely loathe it. When a heat wave comes about, I plop myself on the (hopefully cooler) ground, groan and whine, and become absolutely useless. This is a fact. You can ask any of my friends who will whole heartedly vouch for me.

Summer usually results in me grilling outdoors and making fresh salads to go with the main course. This summer salad has a light, refreshing taste, and goes great with chicken or fish. Hey it even goes well by itself. Best part is how simple this salad is. It’s really easy to make for a fast side or to throw together for a dinner party. If you have a crowd coming and want to prep a bit early, you can slice the ingredients up and keep them in a sealed bag, mix the dressing before hand and keep the two separate until right before the meal. This way you can keep the ingredients from turning mushy and losing their great crisp texture.

I love the refreshing taste of lemon (as you might have noticed) and use it on as much as possible. So if you’re tired of lemon, sorry. I’m slightly obsessed. Actually, right now I’m going through a lemon and dill kick. You’ll see in future recipes because I really just can’t get enough of that flavor. So again, if you’re not a fan, I’m dreadfully sorry–but it just taste sooo good!

Summer salad recipe after the jump!

Red Onion & Fennel Summer Salad

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Red Onion & Fennel Salad 2

Chilled Red Onion and Fennel Salad


  • Total Time: 15
  • Yield: 3 1x
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Ingredients

For the Salad

  • 1 Fennel Bulb, sliced thin
  • 1 Small Red Onion, sliced thin

For the Dressing

  • 2 TBSP Olive Oil
  • 1 Lemon, juiced
  • 1 tsp Lemon Zest
  • 1 tsp Dill, minced fine
  • Salt & Pepper to taste

Instructions

For the Salad

  1. In a food processor or with a mandolin, slice the fennel bulb and red onion into thin strips.
  2. Place into a plastic bag with a seal (Ziploc, etc).

For the Dressing

  1. Combine all ingredients and mix well with a whisk.
  2. Pour dressing over the ingredients in the plastic bag, seal, and shake vigorously.
  3. Chill for up to 30 minutes and serve.

Nutrition

  • Serving Size: 4

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ApronWarrior

ApronWarrior

ApronWarrior

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Filed Under: Salads, Sides Tagged With: dill, dressing, fennel, lemon, low carb, paleo, recipe, red onion, salad, summer

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Hello!

Avatar for ApronWarriorI’m Carolann and I’m obsessed with food. Seriously, I live and sleep thinking about food. I’m on a mission to create doable, real food recipes
from scratch as well as living a more natural life style. I also believe that life should be celebrated and one of the best ways to do that is around a dinner table with friends and family (+ a game for some extra bits of laughter and edge of your seat competition). If you’re new here, I invite you to check out some of my favorite recipes or my story that lead me to real food.
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