Low Histamine Sliced Fennel with Olive Oil and Fresh Herbs
Crisp, anise-scented fennel gets the simple treatment here — thin-sliced and tossed with good olive oil, a splash of apple cider vinegar, and a handful of fresh herbs for a dish that feels effortlessly elegant. The whole thing comes together in minutes, and that brief five-minute rest lets the dressing soak in just enough to soften the fennel without losing its satisfying crunch. Eating with histamine sensitivity often means giving up the bright, acidic flavors that make salads exciting, but fresh ingredients like these keep things lively without relying on aged, fermented, or processed components. Parsley and optional torn mint add a pop of green freshness, while the reserved fennel fronds scattered on top make it look like something straight off a restaurant plate. It serves four as a side and pairs beautifully with simply cooked proteins or grains. Clean, vibrant, and genuinely craveable — this is the kind of dish that earns a permanent spot in the weeknight rotation.
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Learn more →Ingredients
4 servings
- 2 medium fennel bulbs (about 1 ½ lb total), stalks trimmed, fronds reserved
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt, plus more to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Halve each fennel bulb through the root end, then cut out the tough core with a V-shaped cut. Using a mandoline set to 1/8-inch or a sharp chef's knife, slice each half crosswise into thin, even half-moons.
- 2
Place the sliced fennel in a mixing bowl. Drizzle with the olive oil and apple cider vinegar, then sprinkle with the sea salt. Toss gently until every slice is coated.
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