Fennel Salad with Walnuts & Avocado
We all know that Thanksgiving is really all about the brown foods. Stuffing, mashed potatoes, gravy… of course it’s all delicious, but before you put on your turkey day stretchy pants, I have a really awesome lemony fennel salad that would be SO delicious next to all of those things.
Paper thin slices of fennel are tossed with, kale, arugula, radishes, lemon, dijon and a little pesto. It’s bright, colorful and refreshing. I added avocado and toasted walnuts for that good creamy/crunchy balance. It’s not too light, it’s not too heavy… holiday or not, this is one of my favorite salads.
Crispy Fall Fennel Salad
Serves: 4, as a side
Ingredients
- ½ teaspoon Dijon mustard
- big squeeze of fresh lemon juice
- ¼ cup pesto, more to taste (any pesto you like, or one of these)
- 4 cups mixed kale and arugula* (see note)
- 1 fennel bulb, very thinly sliced
- 3 radishes, very thinly sliced
- 1 small avocado, diced
- ⅓ cup chopped toasted walnuts
- sea salt and freshly ground black pepper
Instructions
- In the bottom of a large salad bowl, mix together the Dijon mustard, lemon juice, and pesto. Add the greens and toss to coat. Add the fennel, radishes, avocado, and walnuts. Season to taste, adding more pesto, lemon, salt, and pepper to taste.
Notes
*You can use any salad greens here. If you use kale, either chop it small or lightly massage it with ½ teaspoon of olive oil before adding it to the salad bowl.
Other posts you may enjoy...
pear & fennel salad |
Watermelon & Avocado Kale Salad |
Kale Salad w/ Avocado Tahini Sauce |
fig & arugula salad w/ pistachio pesto |
Fennel & arugula salad |
grilled potato & arugula salad |
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