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Fennel Salad with Almonds | Gestational Diabetes Recipes

Creating a GDM-friendly Kitchen

Food for thought

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Gestational diabetes friendly Fennel and Almond Salad

Fennel Salad with Almonds

Servings: 2 people
Carbohydrate Serves: 0.75 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

This crunchy and zesty salad is a great side to be paired with your choice of protein (e.g. grilled chicken, steak, fish, tofu or even tempeh). What I love about fennel is how it naturally adds sweetness to a dish whether raw or cooked. I can find a use for it in nearly everything; spaghetti sauce, stir-fry, roasts, soup. I recently read that fennel is a great source of calcium, magnesium, phosphorous, folic acid, vitamin C and potassium. It just gets better and better. And because this gestational diabetes friendly salad has minimal carbs, you can make up your carbohydrate allowance with a yoghurt or a small piece of fruit with this meal. (Main carbohydrate containing ingredients listed in bold.)


  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh dill (or ½ teaspoon dried dill)
  • 30g/ 1 ounce/ 1 heaped tablespoon currants
  • 2 medium fennel bulbs, julienned or sliced very thinly
  • 30g/ 1 ounce/ 1 heaped tablespoon slivered almonds, toasted (can be substituted with hazelnuts)
  • 1 cup rocket/ arugula leaves
  • Freshly ground black pepper

Tip: Pre-soak currants in ½ a cup of hot water to soften them up. Drain well before adding.

Combine lemon juice, olive oil, dill and currants in a mixing bowl.

Top and tail the fennel setting the fluffy fronds aside. Halve the bulbs then slice as finely as you can (either using a mandolin, a very sharp knife or a vegetable peeler). Add the fennel to the mixing bowl and toss with the dressing to prevent it browning.

Add fennel fronds, almonds and rocket leaves and a good grinding of black pepper and serve.

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