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Pear and Fennel Salad

Pear and Fennel Salad
Lunch, Quick/Under 30 mins, Side Dishes

Low Gi Recipe Logo

20 minutes


  • 2 fennel small, washed and trimmed
  • 2 green pears firm
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • ¼ cup walnuts toasted, roughly chopped
  • parmesan cheese shavings
  • sea salt and ground black pepper
  • fresh rocket leaves


  • Using a sharp knife or mandoline, thinly slice the fennel across the bulb. Make sure the slices are paper-thin. Place in a bowl.
  • Cut pears in half, take the core out and slice thinly. Add to the bowl.
  • For the dressing - In a small bowl, whisk olive oil and lemon juice together. Add a twist of freshly ground sea salt and black pepper.
  • Pour the dressing over the fennel and pear and stir gently to coat evenly.
  • Scatter rocket leaves on a platter. Add pear and fennel evenly over the leaves. Top with walnuts and shavings of parmesan.
  • Serve with protein of your choice e.g., roasted salmon, chicken or pork.


Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 219kcal | Carbohydrates: 15.6g | Protein: 5.8g | Fat: 12.7g | Saturated Fat: 2.4g | Fiber: 5.7g | Sugar: 15g
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