My Go-To Spring Salad
This shredded fennel, fresh mint and dill makes for the perfect salad to add to your meal prep rotation.
When you get bored of salad, using a mandolin to slice your vegetables will make it taste like a whole new meal. It’s amazing how changing the way you slice your food will make it taste different. Texture plays a bigger role then we realize in making a dish feel balanced.
This salad is one of my go-to meal prep entrees. It holds in the fridge for a full week, still tasting fresh whenever I reach for it. Slicing the fennel on the mandolin makes it thin enough to eat without making your jaw achy. Pairing the fennel with lots of fresh dill and mint reminds you its spring, and lifts you up whether your enjoying this dish for lunch or dinner.
When using the mandolin for this dish, use the setting for the thinnest shreds. I use the OXO Simple Mandoline from Williams Sonoma. When slicing my fennel (and most vegetables) I use setting is 1.5.
I like to pair this salad with my Preserved Lemon Vinaigrette. However, it does work well with any light vinaigrette or balsalmic vinaigrette if you don’t have the time to make the dressing in advance.
Makes 2 salads
For the salad
2 cups Mixed greens, chopped
1 ½ cups Red cabbage, sliced thin and chopped
2 cups Fennel (1/2 a bulb), mandolined
½ cup fresh dill, chopped
½ cup fresh mint, chopped
¼ Avocado, cubed
1 Shredded chicken breast (if desired)
For the dressing
½ cup Preserved lemons, salt removed
½ cup Lemon juice
1 ½ cups olive oil
- Rough chop your mixed greens and cabbage. Add to mixing bowl.
- Mandolin ½ a fennel bulb on the thinnest setting (I use 1.5). Quarter the thin shreds. Add to bowl.
- Chop fresh dill and mint. Toss all vegetables herbs and shredded chicken together.
- To make dressing add the preserved lemons and lemon juice into a blender, making sure to remove as much salt from the preserved lemons as possible. Turn on a medium setting and let ingredients combine. Turn setting to low and slowly poor in the olive oil. Blend till all ingredients are emulsified.
- Add 1-2 tablespoons of dressing to the salad bowl. Toss well. Serve in two bowls with avocado as garnish. Enjoy.
If putting these salads away for use later in the week, refrain from adding the dressing and avocado till serving. I like to use the Pyrex 7 Cup Round Storage Dish for holding my salads (as it leaves room to toss the salad with dressing). I also like the ceramic Porter bowl for carrying my salads in a more stylish way.
The Preserved Lemon Vinaigrette will stay fresh in the fridge up to one month.
ABOUT THE AUTHOR
Whitney Aronoff is a Natural Foods Chef based in Laguna Beach, California. She graduated from Southern Methodist University with a degree in Communications, and went on to culinary school at The Natural Gourmet Institute in New York. She works as a personal chef and teaches cooking classes, with a focus on healthy, whole foods cooking. You can follow her food and travel adventures on Instagram at @WhitneyAronoff or on her website www.WhitneyAronoff.com.