Low Carb Fennel and Pancetta Salad

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    15 min

Low Carb Fennel and Pancetta Salad

This Keto salad is packed with flavor, fats and texture and makes a delicious low carb lunch option. Our Keto-friendly salad is prepared with fragrant fennel, crisp radishes, sweet red onion, romaine lettuce leaves, diced pancetta, olive oil, and a hint of lemon juice. Perfect as a light Keto meal option.

What is Fennel?

Fennel is a fragrant low carb vegetable with a mild licorice-like taste. It is a member of the carrot family and pairs well with pork, chicken and fish. For this low carb recipe, we have very thinly sliced the fennel to add to the salad. You can do this very carefully with a sharp vegetable knife, or you can use a mandolin slicer.

Can I Make This Vegan?

We have added crispy fried diced pancetta to our low carb salad for added flavor and fats. If you would prefer not to use pork or would like to make the recipe vegan, you can easily omit this. You could instead replace the pancetta with some toasted nuts or seeds for added texture and flavor. Please be sure to adjust your macros to account for any changes made to the original recipe.

  • Net Carbs

    7.3 g

  • Fiber

    4.8 g

  • Total Carbs

    11.8 g

  • Protein

    9.7 g

  • Fats

    31.6 g

357 cals

Low Carb Fennel and Pancetta Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Lettuce, romaine or cos

    Lettuce, romaine or cos

    6 inner (small) leaf

  • Radish, raw

    Radish, raw

    4 medium - 3/4" to 1" diameter

  • Diced Pancetta

    Diced Pancetta

    3 oz

  • Extra virgin olive oil

    Extra virgin olive oil

    2.5 tablespoon

  • Fennel bulb, raw

    Fennel bulb, raw

    1 each

  • Red onion

    Red onion

    0.5 small

  • Lemon juice

    Lemon juice

    0.5 tablespoon

  • Salt, sea salt

    Salt, sea salt

    0.5 teaspoon

  • Black pepper

    Black pepper

    0.13 teaspoon

Recipe Steps

steps 3

15 min

  • Step 1

    Heat 1/2 tablespoon olive oil in a skillet over a medium heat. Add the diced pancetta. Cook the pancetta through until crisp and golden. Remove from the skillet with a slotted spoon and set aside.
    Step 1
  • Step 2

    While the pancetta is cooking, you can prepare the vegetables. Very thinly slice the radishes, onion and fennel. Arrange the lettuce leaves in a large salad/serving bowl. Add the fennel, onion, and radishes. Season with salt and pepper and toss to combine.
    Step 2
  • Step 3

    Scatter the crispy pancetta over the salad. Drizzle over the remaining olive oil and lemon juice. Leave to stand for 10 minutes before serving.
    Step 3