Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
302
Calories
9g
Protein
19g
Fat
27g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 fennel bulb, trimmed and thinly sliced
- 1 medium zucchini, coarsely grated
- 1/2 cup roughly chopped cilantro leaves
- 2 tablespoons lemon juice
- 1 teaspoon minced preserved lemon peel
- 1 tablespoon mayonnaise
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes