A very refreshing salad for a hot evening, also delicious with fish ceviche. Adapted from a recipe from Deborah Madison's cookbook, Vegetarian Cooking For Everyone.
1. Whisk creme fraiche, oil, lemon juice, lemon zest, and herbs together. Season to taste with salt and pepper.
2. Toss fennel and jicima with dressing. Test seasoning and adjust to taste.
3. Serve immediately, or refrigerate until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 74 | ||
Calories from Fat: 72 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 3.1mg | 1 % | |
Sodium 44.5mg | 2 % | |
Potassium 31.1mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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