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.
EASY MEAL PREP SALAD
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.
SWAPPING SALAD DRESSINGS ADDS VARIETY
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.
Try one of these salad dressings when you want to mix up your routine:
- Whipped Balsamic Vinaigrette
- Golden White Balsamic Vinaigrette
- Pesto Basil Dressing
- Lemon Tarragon Vinaigrette
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.Print
This fresh, lemony fennel salad will become your go-to lunch or easy week night dinner. Though its flavors are fresh and light for spring, my clients and I enjoy it year round.
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
- 1–2 shredded chicken breasts (as 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 or mini). Slice and 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.
The preserved lemon vinaigrette will stay good in your fridge for 2 weeks.
Keywords: fennel salad, lemon salad, lemony fennel salad, spring salad, meal prep salad, shredded fennel salad, mixed green salad, healthy spring salad, preserved lemon vinaigrette, preserved lemon dressing
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.