Roasted fennel and snow pea salad

7 35 160
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 4
Roasted fennel and snow pea salad
Health Highlights
Here’s one of our all-time FAVORITE low-carb sides. Roasted fennel is a mild, mellow delight... much like a smooth jazz song.


454 gm Fennel
3 tbsp Olive Oil, Extra Virgin
1 pinch Salt
1 dash Black pepper (ground)
1 medium Lemon
2 tbsp Sunflower seeds (or pumpkin seeds, toasted)
152 gm Frozen snow peas


  1. 1 Preheat the oven to 450°F (225°C).
  2. 2 Cut the fennel into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
  3. 3 Cut the lemon in half and squeeze out the juice and save it for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon rind gives a lovely flavor but you don't have to eat it if you don't want to).
  4. 4 Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
  5. 5 While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
  6. 6 Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.

Nutrition Facts

Per Portion

Calories 160
Calories from fat 104
Calories from saturated fat 16.2
Total Fat 11.5 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 7.4 g
Cholesterol 0
Sodium 100 mg
Potassium 588 mg
Total Carbohydrate 13.9 g
Dietary Fiber 5.6 g
Sugars 5.2 g
Protein 3.0 g

Dietary servings

Per Portion

Fruit 0.3
Vegetables 3.0

Energy sources