====== Snap Pea and Fennel Salad ======
{{tag>Recipe Vegetarian LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  1  | ea | Fennel bulb (290 g) |
|  ¼  | cup | Thinly sliced onion |
|  ½  | ea | Lemon |
|  3  | ea | Radishes |
|  2  | tbsp | Mint |
|  2  | cups | Snap peas (170 g) |
|  1  | tbsp | Olive oil |

Serve with two 5 oz servings of protein.

  - Prep
    - Cut bulb into quarters.  Remove core completely (make sure leaves are separated.  Cut in to long sticks.
    - Thinly slice the onion
    - Zest and juice half the lemon (keep separate)
    - Thinly slice the radishes
    - Strip mint leaves and coarsely chop
  - Cook
    - Add fennel, onion and lemon juice to a bowl.  Salt and pepper to taste and toss.
    - Brown the snap peas in a hot oiled pan for 3 to 4 minutes
    - Add the peas, radishes, mint, lemon zest, and olive oil to the fennel mixture and toss to coat