Refreshing Fennel Salad
vegan / gluten-free
The impossibly refreshing flavor and light, crisp texture of this fennel salad makes it the perfect salad for the warmer months or the perfect side to hearty mains.
Thinly shaved fennel bulb and apple comprise the bulk of the salad. Apple provides the perfect counterpart to the tangy, fresh flavors of fennel and lemon. Wholesome fats from avocado, walnuts, and extra virgin olive oil balance the sourness and acidity. Blueberries add a pop of sweetness and textural diversity. Finish the salad with fennel fronds and salt for even more flavor.
I’ve based this recipe off the fennel recipes in my Autumn Spa Day Buddha Bowls. But it’s so good, it really deserves its own post. And by combining two fennel recipes into one easy salad, we get a perfect easy spring and summer dish. These days, I’m usually pairing it with this fully loaded golden lentil curry (and maybe some sauerkraut and broccoli sprouts). I highly recommend the combo. The flavors really shine together. But the salad will pair well with many hearty mains depending on what you’re making. Fennel and lemon are generally helpful in promoting healthy digestion, so it makes a really nice side dish.
Fennel Salad
Combine the fennel bulb, apple, avocado, walnuts, and fennel fronds. Then add lemon juice and olive oil. Add salt to taste. Top with blueberries.
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Serving Size 4
- Amount Per Serving
- Calories 86
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 1g2%
- Vitamin A 3%
- Vitamin C 17%
- Calcium 5%
- Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine the fennel bulb, apple, avocado, walnuts, and fennel fronds. Then add lemon juice and olive oil. Add salt to taste. Top with blueberries.
