Keto Fennel, Cucumber and Radish Carpaccio

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  • prep time

    prep time

    18 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    18 min

Keto Fennel, Cucumber and Radish Carpaccio

This crisp and refreshing carpaccio salad is loaded with extra finely sliced low carb veggies and topped with aromatic herbs, zesty lemon and olive oil.

This makes a great side salad for fish or lamb.

  • Net Carbs

    1.3 g

  • Fiber

    0.9 g

  • Total Carbs

    2.2 g

  • Protein

    0.4 g

  • Fats

    3.4 g

39 cals

Keto Fennel, Cucumber and Radish Carpaccio

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Radish

    Radish

    3 medium - 3/4" to 1" diameter

  • Fennel Bulb, Raw

    Fennel Bulb, Raw

    1 cup

  • Peppermint, Fresh

    Peppermint, Fresh

    1 tablespoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Lemon Juice, Fresh

    Lemon Juice, Fresh

    ½ tablespoon

  • Cucumber

    Cucumber

    ¼ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 3

18 min

  • Step 1

    Using a sharp knife or mandolin, very carefully and very thinly slice the fennel bulb, reserving the fronds to one side, cucumber and radishes. Add to a serving platter or bowl and toss to combine.
    Step 1
  • Step 2

    Scatter over the fresh mint and a teaspoon of the fennel fronds. Season with salt and pepper and toss to combine.
    Step 2
  • Step 3

    Drizzle with the lemon juice and olive oil and set aside for 10 minutes to infuse before serving.
    Step 3