Lemon-Dill Cannellini Bean & Roasted Fennel Salad with Toasted Walnuts
This refreshing keto-friendly salad features creamy cannellini beans, crisp stovetop-roasted fennel, and crunchy toasted walnuts tossed in a zesty lemon-dill dressing. It's a satisfying, protein-rich dish perfect for a quick lunch or light dinner prepared in just 25 minutes.
- 2 cups cannellini beans (drained and rinsed)
- 1 large fennel bulb (cored and thinly sliced)
- 0.5 cup walnut halves
- 3 tbsp extra virgin olive oil
- 0.25 cup fresh dill (chopped)
- 1 medium lemon (zested and juiced)
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 2 cups baby arugula (optional, for serving)
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Instructions
Heat a large skillet over medium heat. Add walnut halves and toast, stirring frequently, until fragrant and golden, about 3 minutes. Transfer to a plate.
⏱️ 3 minutes 🌡️ Medium heatIn the same skillet, add 1 tablespoon olive oil and sliced fennel. Sauté until fennel is tender and lightly caramelized, about 7 minutes. Season with a pinch of salt and pepper.
⏱️ 7 minutes 🌡️ Medium heatIn a large bowl, whisk together the remaining olive oil, lemon juice, lemon zest, dill, salt, and black pepper.
⏱️ 1 minuteAdd cannellini beans, sautéed fennel, and walnuts to the bowl. Toss gently to combine.
⏱️ 1 minuteServe salad over a bed of baby arugula if desired, and garnish with extra fresh dill.
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Nutrition Information
Per serving. Values are approximate and may vary.
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