If you’re pressed for time, this quick massaged fennel salad with avocado and lemon is an easy win. It’s fresh, crunchy, creamy and zippy!
I’ve really loved creating new recipes with fennel this week. It’s a humble, neglected little vegetable. Above all, I want you to know that this veggie was almost matched in heaven with lemon and avocado! This trio always wins. The massaged fennel salad with avocado and lemon balances a variety of tastes: sweet (licorice from fennel), tart (from the lemon), and creaminess (from the avocado). Honestly, a salad under 5 minutes never tasted so good! It’s incredibly simple to put together, too. First, you slice the fennel, next you massage it with the lemon, avocado and salt, and you’re done!
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Before I begin, I first wanted to let you know that fennel is actually the “veggies of the month” in our private members area community (a portion segment of the blog). I posted a recent article called “All about fennel”. It’s a wonderfully informative read all about this humble vegetable, how to pair it, ways to cook it, botanical and nutritional information. Additionally in the members area, you will also enjoy three private recipes ALL using fennel. If you’d like to join, or find out more about the community, check it out here)! Now on to the recipe!
Massaged Fennel Salad with Avocado and Lemon
- Fennel bulb (about 1/2 to 1 whole fennel bulb, per your hunger level)
- A few fennel fronds, for the top
- Half of an avocado, cubed
- Half a lemon, juiced
- Zest from 1/2 lemon
- pinch salt
- freshly ground black pepper
First, slice the fennel bulb using a sharp knife. However, to get the thinnest slices, I actually prefer using a mandolin and a glove (I use it for loads of things, like carrots, zucchini noodles, and more). This technique renders the fennel super delicate and easy to eat, as sometimes it can be fibrous otherwise.
Next, combine the sliced fennel with the lemon, salt and avocado and massage with your hands until the “dressing” is creamy and evenly distributed. This should just take a few seconds.
Lastly, top with the black pepper, fennel fronds and grated lemon zest. After that, simply serve with your favorite protein, and you’re done!
Check out our other Fennel Recipes below in our Community for November!
Interested in joining? Check it out here.
Massaged Fennel Salad with Avocado & Lemon
Ingredients
- 1/2-1 fennel bulb (per your hunger level)
- a few fennel fronds, for the top of the salad
- half an avocado, cubed
- half a lemon, juiced
- zest from 1/2 lemon
- pinch salt
- freshly ground black pepper
Instructions
- First, slice the fennel bulb using a sharp knife. However, to get the thinnest slices, I actually prefer using a mandolin and a glove (I use it for loads of things, like carrots, zucchini noodles, and more). This technique renders the fennel super delicate and easy to eat, as sometimes it can be fibrous otherwise.
- Next, combine the sliced fennel with the lemon, salt and avocado and massage with your hands until the “dressing” is creamy and evenly distributed. This should just take a few seconds.
- Lastly, top with the black pepper, fennel fronds and grated lemon zest. After that, simply serve with your favorite protein, and you’re done!
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