This Izmir salad combines shaved fennel with green plums for a crisp, refreshing Aegean side.
10 min prep 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Set the dressing ingredients aside before you start so the salad can be served quickly once assembled.
Slice the fennel thinly so no tough ribs are noticeable when eaten.
Add the plums and dressing and toss for 1 minute without breaking the fennel.
Mix the salad for 1 minute and serve, taking care not to crush the leaves.
Serve immediately after dressing so the crisp texture does not soften.
Let it rest for 5 minutes before serving so the dressing penetrates the pieces, then plate it.
Transfer the mixture to a wide plate and do not press from above, so the greens stay intact.
💡 Tip: Slicing the fennel very thin gives the salad a lighter mouthfeel.
🍽️ Serving suggestion: Serve the salad chilled, sprinkled with dill.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~86
kcal calories
2
g protein
9
g carbs
5
g fat
9.9g
Sugar
1.4g
Fiber
0.1mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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