Keto Fennel, Cucumber and Radish Carpaccio
⏱ Prep: 18 min🍳 Cook: N/A✅ Ready: 18 min
39
Calories
1.3g
Net Carbs
0.4g
Protein
3.4g
Fat
⏱ Prep: 18 min🔥 Cook: 0 min⏰ Ready: 18 min
How to Make It
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 2
Scatter over the fresh mint and a teaspoon of the fennel fronds. Season with salt and pepper and toss to combine.
Step 3
Drizzle with the lemon juice and olive oil and set aside for 10 minutes to infuse before serving.
Ingredients
- Radish – 3 medium – 3/4″ to 1″ diameter
- Fennel Bulb, Raw – 1 cup
- Peppermint, Fresh – 1 tablespoon
- Olive Oil – 1 tablespoon
- Lemon Juice, Fresh – ½ tablespoon
- Cucumber – ¼ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon