Fennel Salad

30 Minute Meals

Iceberg Fennel Salad with Lemon Dill Vinaigrette

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Bowls of fennel salad

Prep

15 minutes

Yield

3

An easy Fennel Salad that is full of flavor but will be ready in just 15 minutes.

The combination of the licorice flavor you get from fennel with crispy iceberg lettuce and a tangy lemon dill vinaigrette in this Fennel Salad will make you rethink the idea that salads are boring. This fennel salad makes for a great side dish to a holiday dinner, or a main course if you throw in some protein for an easy lunch.

Fennel salad in a white bowl

❤️ Why You’ll Love Fennel Salad

  • Quick: This recipe will only take you 15 minutes to make. That’s it!
  • Simple: The ingredients for this fennel salad recipe are easy to find. You may already have some in your pantry or fridge
  • Versatile: Make this salad a meal by adding your own plant-based or meat-based protein to fill you up
Bowls of fennel salad

🍲 Ingredients

Fennel: Fennel has a mild anise or licorice flavor that can be enhanced or sweetened depending on how you cook it (or if you eat it raw).

Fresh Herbs: I used fresh dill and chives in this recipe and I highly recommend keeping the integrity of this fennel salad to stick with fresh herbs.

👩‍🍳 How to Make Fennel Salad

  1. First make the vinaigrette in the salad bowl you’re mixing the salad in: whisk together lemon juice, olive oil, salt, ground pepper, dill, dijon mustard and honey until combined. Add the thinly sliced fennel and shallot and let sit for 5 minutes.
  2. To finish the salad add into the salad bowl the thinly sliced iceberg lettuce, crumbled feta cheese, chopped fresh dill, and chopped fresh chives. Toss to combine with the dressing, fennel and shallot. Serve immediately.

🪄 Tips and Tricks

  • Another version of this salad would be to simply make the dressing and toss in the fennel and shallots, let sit, and then serve topped with more fresh herbs.

🗒 Variations

  • Protein: Add in your favorite protein to this salad such as beans, shredded chicken, or whatever your preference
  • Veggies: You can add any vegetables to this salad based on what you’re trying to use up in the fridge or prefer


🗒 Best served with

👝 How to Store Leftovers

It’s best to store the dressing separately from the salad to maintain freshness and crunch. Store both in the fridge until you’re ready to eat.

🤔 Common Questions

Can I prep this fennel salad ahead of time?

Yes. Make the dressing and store it in the fridge until you are ready to use it. Then thinly slice the iceberg lettuce and keep it tightly sealed in the fridge. Lastly, all the other ingredients can be prepped before serving so they remain fresh.

What can I substitute for fennel?

If you don’t love the taste of fennel you can sub it for another crunchy veggie like celery.

Fennel Salad with Lemon Dill Vinaigrette

4.67 from 3 votes
An easy Fennel Salad that is full of flavor but will be ready in just 15 minutes.
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Greek-Inspired
Servings 3
Calories 267 kcal

Ingredients
  

Lemon Dill Vinaigrette

Iceberg Lettuce Salad

  • 1 fennel bulb, sliced thin
  • 1 shallot, sliced thin
  • 1/2 large iceberg lettuce, sliced thin
  • 1/3 cup crumbled feta cheese
  • 2 tbsp chopped fresh dill
  • 2 tbsp minced fresh chives

Instructions
 

  • First make the vinaigrette in the salad bowl you're mixing the salad in: whisk together lemon juice, olive oil, salt, ground pepper, dill, dijon mustard and honey until combined. Add the thinly sliced fennel and shallot and let sit for 5 minutes.
  • To finish the salad add into the salad bowl the thinly sliced iceberg lettuce, crumbled feta cheese, chopped fresh dill and chopped fresh chives. Toss to combine with the dressing, fennel and shallot. Serve immediately.

Video

Notes

Tips for prepping this salad ahead of time:
  • Make the dressing and store in the fridge until ready to use.
  • Thinly slice the iceberg lettuce and keep in a tightly sealed container in the fridge.
  • All other ingredients should be prepped just before serving to preserve their freshness.
Another version of this salad would be to simply make the dressing and toss in the fennel and shallots, let sit and then serve topped with more fresh herbs.

Nutrition

Calories: 267kcal | Carbohydrates: 15.4g | Protein: 5g | Fat: 22.7g | Saturated Fat: 5.4g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 14.1g | Sodium: 836.1mg | Fiber: 3.3g | Sugar: 8.5g
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