Fennel Salad with Tomatoes and Avocado
EatSimpleFood.com
This sliced fennel, tomato, and avocado salad recipe is crisp, light, and refreshing. The avocado combines with the lemon salad dressing and makes a creamy fennel salad.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Salad
- Method: No Cooking Involved
- Cuisine: International
- Diet: Dairy-Free, Gluten-Free, Keto, Low Fat, Low-Carb, Paleo, Vegan, Vegetarian, Whole30
Ingredients
Ingredient List Salad:
- 2 small fennel bulbs w/ foliage, bulbs halved & thinly sliced
- 1 avocado, peeled, seeded, diced
- 1 cup cherry tomatoes, quartered
- 2 Tbsp fennel foliage, chopped for garnish
Ingredient List Dressing:
- lemon zest from half of one lemon
- 2 Tbsp fresh lemon juice (~ 1 lemons)
- 1/4 cup e.v. olive oil
- 1 1/2 Tbsp shallots, finely diced or minced
- 1/3 tsp salt (or to taste)
- pinch black pepper
Instructions
Make the Salad dressing:
- Zest the lemon first and then juice.
- Add all salad dressing ingredients in a jar and shake it like you mean it.
Make the Fennel Salad
- Cut the stalks off of the fennel and discard.
- Cut the bulb in half and slice thinly.
- Add sliced fennel, quartered tomatoes, and diced avocado into a medium bowl. Toss with dressing.
- Add salt and pepper to taste and garnish with chopped fennel leaves. Happy Eating! Beckie
Notes
- This video has added roasted sunflower seeds. I don't always use them but feel free to add them. I also use pine nuts sometimes, but mostly just it fennel salad without nuts.
- This recipe was updated in April 2026 to also use lemon zest in the lemon dressing.
- Don't want to make the dressing? Cool, use your favorite store bought salad dressing.