Recipe developed by Jamila René Lepore, MS, RDN

Serves: 2

Serving size: ~ 2 cups

4 medium carrots
½ fennel bulb
½ tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 teaspoon dried dill
salt and pepper, to taste
2 tablespoons chopped almonds
½ cup reduced-fat feta

Cooking instructions: Using a mandoline or vegetable peeler, shave thin slices of carrots and fennel bulb. Whisk together olive oil, lemon juice and herbs. Pour over carrots and fennel and toss to combine. Add salt and pepper, to taste. Divide mixture into two serving bowls and sprinkle with almonds and feta.

(Nutrition per serving: calories 175; fat 10g; carbohydrate 15g; fiber 5g; protein 8g)