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Romaine Red Onion & Fennel Salad with Tart Lime Dress

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Submitted by Boni

Romaine, shredded fennel, cauliflower, and red onion tossed in a bright lime-garlic dressing with paprika. A crunchy, no-cook side salad that’s vegetarian and diabetic-friendly.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

20 min

Shredded raw fennel brings a mild anise sweetness that plays off the sharp bite of red onion and the sturdy crunch of romaine in this no-cook side salad.

The surprise here is the cauliflower florets. Left raw, they add a dense, snappy texture that holds up well against the lime dressing without going soggy.

The dressing itself is bold. A full half cup of fresh lime juice with just one tablespoon of olive oil means this leans tart and bright rather than rich. Minced garlic and a touch of paprika round it out without weighing anything down. Toss the dressing in right before serving so the romaine stays crisp.

This works beautifully next to grilled fish or alongside a grain bowl. The fennel and lime combination feels especially right in warm weather when you want something cold and sharp on the plate.

Pro Tips

  • Shred the fennel bulb thin, ideally with a mandoline. Thick chunks won’t absorb the dressing well and create an uneven bite.
  • Use fresh lime juice only. Bottled lime juice tastes flat and won’t deliver the same punch in a dressing this simple.
  • Toss just before serving. The acid in the lime will wilt the romaine quickly if it sits.
  • Save the fennel fronds for garnish. They add a pop of green and reinforce the anise flavor.

Variations

  • Citrus swap: Use grapefruit juice in place of lime for a slightly sweeter, less acidic dressing.
  • Add crunch: Toss in toasted pumpkin seeds or slivered almonds for a nutty contrast.
  • Mediterranean twist: Add Kalamata olives and a crumble of feta to push it toward a Greek-style salad.

Ingredients

6 173.4
OUNCES ML/G ROMAINE LETTUCE
1 ½ 355
CUPS ML FENNEL BULB
shredded, about 1 large bulb *
1 237
½ 118
CUP ML RED ONIONS
sliced
Tart lime dressing
½ 118
CUP ML LIME JUICE
1 15
TABLESPOON ML OLIVE OIL
1 1
CLOVE CLOVE GARLIC
minced
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
grounded
¼ 1.3
TEASPOON ML PAPRIKA

Directions

SALAD: Wash, dry, and tear lettuce into bite-sized pieces.

Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion.

Prepare Tart Lime Dressing.

Sprinkle dressing over salad and toss just before serving.

TART LIME DRESSING: Combine all ingredients and mix well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 56 50% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 10% Vitamin C 41%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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