Fennel & Avocado Salad Recipe – Lemon Thyme Dressing

Last Updated on 4 months by Neha Deshmukh

Fennel & Avocado Salad Recipe – Lemon Thyme Dressing

Introduction

Oh, this salad! It’s honestly become a bit of a staple in my kitchen, especially when I’m craving something light, bright, and bursting with fresh flavors. I first made it last summer when my garden was overflowing with herbs, and it’s been a go-to ever since. It’s the kind of salad that feels both healthy and satisfying – a total win! Plus, it’s so quick to throw together, making it perfect for a weeknight meal or a weekend brunch.

Why You’ll Love This Recipe

This Fennel & Avocado Salad isn’t just delicious; it’s a whole vibe. The slightly anise-like flavor of fennel pairs beautifully with creamy avocado and the zingy lemon-thyme dressing. It’s a fantastic way to get your greens in, and it’s naturally gluten-free and easily adaptable to vegan diets (more on that later!). Honestly, it’s a salad that even people who think they don’t like salads will enjoy.

Ingredients

Here’s what you’ll need to create this vibrant salad:

• 1 small fennel bulb
• 4 ounces (about 115g) baby kale
• 1 avocado
• ?? cup extra virgin olive oil (approximately 60-80ml)
• ?? cup lemon juice (approximately 60-80ml)
• Lemon zest from 1 lemon
• 1 pinch of sea salt
• ?? teaspoon freshly cracked black pepper (approximately 2.5-5ml)
• 1 garlic clove
• 1 teaspoon fresh thyme
• ?? teaspoon honey or sweetener (approximately 5-10ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your salad.

Fennel: A Guide to Selecting & Preparing

Fennel can seem a little intimidating, but it’s actually super easy to work with. Look for bulbs that are firm and heavy for their size, with no brown spots. When prepping, you’ll want to remove the tough outer layer and the fronds (though you can save the fronds for garnish!).

Baby Kale vs. Other Kale Varieties

I love baby kale for this salad because it’s tender and doesn’t require any massaging. Regular kale is a bit tougher, so if you’re using it, give it a good massage with a little olive oil and lemon juice to soften it up.

Avocado: Ripeness & Varieties for Salad

You want an avocado that yields to gentle pressure but isn’t mushy. Hass avocados are my go-to for salads – they have a lovely creamy texture.

Extra Virgin Olive Oil: Choosing the Right Quality

Don’t skimp on the olive oil! A good quality extra virgin olive oil will make a huge difference in the flavor of the dressing. Look for one that’s fruity and peppery.

Lemon Zest: Maximizing Flavor

Zest the lemon before you juice it. The zest is where all the fragrant oils are, so it adds a ton of flavor to the dressing.

Fresh Thyme: Using Fresh vs. Dried

Fresh thyme is best, but if you only have dried, use about 1/3 the amount.

Honey or Sweetener: Options & Substitutions

I prefer honey for a subtle sweetness, but maple syrup or agave nectar work beautifully too. If you’re vegan, definitely opt for maple syrup or agave.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice the fennel bulb into strips. I find a mandoline slicer really helps with this, but a sharp knife works just fine too.
2. In a large mixing bowl, combine the sliced fennel, baby kale, and chopped avocado.
3. Now, let’s make the dressing. In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, sea salt, black pepper, minced garlic, fresh thyme, and honey until everything is beautifully blended.
4. Pour the dressing into a jar for easy storage. A mason jar works perfectly!
5. Drizzle the dressing over the salad and toss gently to coat.
6. For the best flavor, I recommend letting the salad sit for at least 15 minutes, or even better, refrigerating it for a few hours or overnight. This allows the flavors to meld together.

Expert Tips

A few little things that can take this salad to the next level:

Achieving the Perfect Fennel Slice

Thinly sliced fennel is key! It makes it much easier to eat and digest.

Preventing Avocado Browning

Avocados can brown quickly. To prevent this, toss the avocado with a little lemon juice right after chopping.

Dressing Storage & Flavor Development

The dressing will actually taste better after it’s had a chance to sit. The flavors really develop and deepen.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply swap the honey for maple syrup or agave nectar.

Spice Level Adjustment

Add a pinch of red pepper flakes to the dressing for a little kick. My friend, Priya, loves to add a finely chopped green chili!

Summer Stone Fruit Addition

In the summer, I love adding sliced peaches or nectarines to this salad. It’s a delightful combination.

Winter Citrus Variation

During the winter months, use orange juice and zest instead of lemon for a festive twist.

Serving Suggestions

This salad is incredibly versatile. It’s fantastic as a light lunch on its own, or as a side dish with grilled fish, chicken, or even a hearty lentil soup. It’s also a beautiful addition to a mezze platter.

Storage Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

What is the best way to cut fennel for salad?

Thinly sliced is best! A mandoline is helpful, but a sharp knife works too. Aim for slices about 1/8 inch thick.

Can I make the dressing ahead of time?

Absolutely! In fact, I recommend it. The dressing tastes even better after it’s had a chance to sit for a few hours or overnight.

What can I substitute for honey in this recipe?

Maple syrup or agave nectar are great vegan alternatives. You can also use a little granulated sugar, but you’ll need to whisk it well to dissolve it.

Can this salad be served as a side dish for grilled fish or chicken?

Definitely! The bright, fresh flavors of the salad pair beautifully with grilled proteins.

How long will this salad keep in the refrigerator?

Up to 2 days, but it’s best enjoyed fresh. The avocado may brown slightly after a day.

Is baby kale different from regular kale, and if so, how?

Yes! Baby kale is much more tender and has a milder flavor than regular kale. It doesn’t require any massaging, making it perfect for salads.