This shaved celery and fennel salad makes a bright, crunchy side for dinner. The thinly sliced fennel and celery deliver satisfying crunch while lemon juice adds a fresh, tangy lift. It pairs beautifully with roasted or spicy mains, or served alongside simpler proteins for a light contrast.
What ingredients do you need for this celery and fennel salad?
Fennel and celery: Thinly sliced fennel is crisp and aromatic; combined with crunchy celery it gives the salad great texture. Reserve a few fennel fronds for garnish.
Greens: Use any tender, slightly bitter greens you like — dandelion greens, microgreens, or arugula all work well.
Dressing: A simple dressing of extra-virgin olive oil, kosher salt, freshly ground black pepper, and fresh lemon juice is all you need.
Optional additions: Add texture or richness with toasted walnuts or pine nuts, shaved Parmesan, thinly sliced red onion, or fresh herbs like mint or basil.
Instructions to make this shaved fennel salad recipe
Slice the fennel
Trim the fennel bulbs and cut each bulb in half lengthwise. Using a mandoline or a very sharp knife, shave the halves into thin slices. Set aside 2–3 tablespoons of fennel fronds and roughly tear them.
Assemble
Place the sliced fennel and fronds in a large bowl. Add the thinly sliced celery and the greens of your choice.
Dress and toss
Season with kosher salt and freshly ground black pepper. Drizzle with 1 tablespoon of extra-virgin olive oil and the juice of one small lemon. Toss gently to combine and taste; adjust seasoning with more salt, pepper, or lemon as needed. Serve immediately for the best crunch.
More salad ideas for inspiration
- Horseradish Kale Caesar Salad
- Peach Panzanella with Feta and Sumac Dressing
- Radicchio and Endive Salad with Miso Dressing
- Sumac Chicken Salad with Feta Basil Dressing
- Roasted Beet Salad with Labneh
- 10 Minute Marinated Butter Bean Salad
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Shaved Celery and Fennel Salad
Ingredients
- 2 small fennel bulbs, fronds reserved
- 1/2 cup thinly sliced celery (about 2–3 ribs)
- 1/2 cup dandelion greens, microgreens, or arugula
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- Juice of 1 small lemon
Instructions
- Trim and halve the fennel bulbs. Thinly slice with a mandoline or sharp knife. Reserve 2–3 tablespoons of fronds and tear them.
- Combine sliced fennel and fronds with the celery and greens in a large bowl.
- Season with salt and pepper, drizzle with olive oil and lemon juice, then toss to combine. Adjust seasoning to taste and serve immediately.
Nutrition
Fat: 4 g,
Saturated Fat: 0.5 g
Nutrition information is an approximation.