Spring Salad with Preserved Lemon Vinaigrette
This shredded fennel, fresh mint and dill makes for the perfect salad to add to your meal prep rotation with extra dressing for to take you through the weekend.
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
HOW TO MAKE SHREDDED CHICKEN
Shredded chicken is easy to make, but it does take time. You need the chicken breasts to cook for 45 minutes. This time allows for the protein structure in the chicken to relax so you get tender meat, not rubber.
Follow these steps for easy shredded chicken:
- Add 2 chicken breasts to a medium sized pot and cover in water.
- Bring to a boil, then down to a simmer for 45 minutes.
- Drain and let cool for 15 minutes. Carefully shred chicken breast with two forks or your hands. Enjoy immediately or store in an air tight container for up to 5 days.
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.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen #highvibrationalfood.Print
This fresh, spring salad with fennel and herbs 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
- 4 cups mixed greens, chopped
- 1 ½ cups red cabbage, sliced thin and chopped
- 2 cups fennel (1 bulb), mandolined
- ½ cup fresh dill, chopped
- ½ cup fresh mint, chopped
- ¼ avocado, cubed
- 2 chicken breasts, shredded
FOR THE PRESERVED LEMON VINAIGRETTE
- 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 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 up to 3 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.