The Perfect Recipe for a Refreshing Fennel and Avocado Salad

Avocado salad
Image by Marcel Gnauk from Pixabay

Let’s talk about breaking some salad rules. This combo is a little out of the ordinary but packs a flavor punch. Yep, we’re talking about fennel and avocado. Ready to shake up your salad game? Let’s jump in.


  • 1 large fennel bulb, thinly sliced
  • 2 ripe avocados, peeled, pitted, and sliced
  • 2 tablespoons of lemon juice
  • 2 tablespoons of extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • A handful of fresh arugula or mixed greens
  • 1/4 cup shaved Parmesan cheese (optional)
  • 1/4 cup toasted pine nuts or sliced almonds (optional)


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. Begin by thinly slicing the fennel bulb. Place in a large salad bowl. Next, slice the avocados and gently toss them with the lemon juice to prevent browning.
  2. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until well combined. 
  3. Add the arugula or mixed greens to the bowl with the fennel. Top with the lemony avocado slices. Drizzle the dressing and toss gently.
  4. Finish the salad by sprinkling shaved Parmesan cheese and toasted nuts over the top for added texture and flavor.