Crisp Fennel and Avocado Salad with Lemon-Herb Dressing
A refreshingly crisp and vibrant salad featuring thinly shaved fennel, celery, and creamy avocado, tossed in a bright lemon-herb dressing.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings4
This salad is the epitome of fresh, crunchy goodness, perfect for any season. Its bright flavors and satisfying textures make it a versatile addition to any meal.
Feel free to customize this salad to your liking. Swap the walnuts for pine nuts, add a handful of arugula for a peppery bite, or omit the fennel or celery if they aren't your favorite. It’s a forgiving recipe that always turns out delicious.
Ingredients
Servings
Converted amounts are rounded.
Method
- Using a sharp knife or mandoline, very thinly slice the fennel bulb, celery stalks, and shallot. For extra crunch and to mellow the shallot, you can soak these sliced vegetables in ice water for 10 minutes, then drain and thoroughly dry them.
- Prepare the dressing by whisking together the lemon zest, lemon juice, and a generous amount of extra virgin olive oil in a small bowl.
- In a large salad bowl, combine the thinly sliced fennel, celery, and shallot with the sliced avocado and toasted walnuts.
- Pour the lemon-herb dressing over the salad ingredients. Season generously with Maldon salt and freshly cracked black pepper.
- Gently toss everything together to combine. Top with the torn mint, parsley, and shaved Parmigiano-Reggiano.
- Serve immediately and enjoy the crisp, refreshing flavors.
💡 Tips
- For an even crisper salad, chill the sliced fennel, celery, and shallot in ice water for at least 15 minutes before draining and drying.
- If you don't have Maldon salt, any flaky sea salt will work well. Adjust seasoning to your preference.
- This salad is best served immediately after dressing to maintain the crispness of the vegetables and avocado.
Inspired by a recipe from Food52