Fennel, Carrot, and Zucchini Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, colorful raw vegetable salad with fennel, carrot, and zucchini dressed in a creamy sauce. Light and crisp, it works as an appetizer or side salad with bright, clean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 254mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 37mg
- Iron
- 0.17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.