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Spring Fennel Salad

Fennel Spring Salad Recipe

Spring sunshine is making me crave fresh clean flavors and crisp textures. While I wait for my summer produce to commence I am making the most of what is in the garden now. This salad is a fabulous side to enjoy with a main of your choice. It is best served immediately after dressing. Quick to assemble at the end of a busy day. I would happily eat this refreshing salad for lunch or as a light dinner. We enjoyed it served with pork and vegetable patties.  The fennel, herbs, rocket and lemon were from our vegetable garden, along with the chinese cabbage and a few pantry staples it is a simple to prepare family salad.

Spring Fennel Salad
Prep time
Total time
Clean fresh flavors of crisp Chinese cabbage and fennel with garden fresh herbs and a citrus dressing make an easy weekday side dish to serve the family
Recipe type: Salad
Serves: 4
  • ½ wombok (Chinese cabbage) finely sliced
  • ½ cup of olives
  • 1 carrot shaved finely
  • 1 small-medium fennel bulb finely sliced
  • Dressing:
  • 2 anchovies finely chopped
  • ¼ cup of juice from an orange
  • 1 tablespoon lemon juice
  • sprinkle of white pepper
  • 1 tablespoon olive oil
  • To serve:
  • fresh mint leaves
  • fennel fronds
  1. Add the salad ingredients to a serving bowl and toss to combine
  2. Combine the dressing ingredients and whisk to combine
  3. Pour over the dressing prior to serving and add the fresh herbs
As Christmas moves closer, I have been focused on getting the vegetable garden planted for summer. Seedlings are germinating, the first tomatoes are in. I am looking forward to summer salads and the clean raw fresh food straight from the garden.

Is your vegetable garden set up in progress for summer? What is your favorite summer salad? I love to revist my favorites from the previous year but would love to spark some new ideas also – if you have a favorite flavor combination that is your “go to” for summer salads please share it in the comments below.




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