Clean Eating Fennel Salad

A delicious raw salad


  • 2 medium fennel bulbs, thinly sliced on a mandolin or box grater.
  • 2 teaspoon onions, minced
  • 1 tablespoon of chopped fronds from fennel bulbs
  • 1 teaspoon of chopped fresh dill leaves (optional)
  • 2 tablespoon vinegar or lemon juice
  • 1 teaspoon mustard
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • black pepper to taste


  1. Make the vinaigrette: Put vinegar, mustard, salt, and pepper in a blender and pulse briefly to combine. Drizzle in the olive oil with the motor running until it is well combined.
  2. Gently toss fennel, onions, herbs, and dressing together.
  3. Let it sit in your fridge for 1/2 hour
  4. Tip: If you have young fennel bulbs make sure to use the tender fennel stems too.
  5. Sprinkle with some toasted walnuts or pine nuts (optional)


  • I love this served with a simple seafood dish and new potatoes.
  • For variation, you could serve it as a bed for crabs. Fennel salad goes also well with pasta.