Fennel Avocado Salad

Avocado fennel salad
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Ratings (13)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
158 Calories
12g Fat
14g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 158
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 326mg 14%
Total Carbohydrate 14g 5%
Dietary Fiber 7g 24%
Protein 3g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thinly sliced fennel, creamy avocado, and pungent red onion get coated in an easy dressing to make this quick, easy, and healthful winter salad. If you have a kitchen mandolin, this is the time to break it out to thinly slice the fennel. If not, don't worry, a sharp knife will work just fine.

The avocado breaks down a bit and becomes part of the vinaigrette, making a rich, creamy dressing with very little effort. The smaller you chop the avocado, the more it will mush into the dressing (you can even mash it in, if you like). Like the effect? You might like this Avocado Vinaigrette for use on the salad of your choice!


  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 1 avocado
  • 1 bulb fennel (trimmed and sliced as thinly as possible)
  • 1/4 small red onion
  • Optional: freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium to large bowl, whisk together the oil, lemon juice, and salt. Set aside.

  3. Cut the avocado in half lengthwise.

  4. Twist the two halves so they "pop" apart.

  5. Remove the pit: either edge it out with a spoon, or smack the sharp blade of a knife into it, twist just a bit a pull it out (just be sure to use caution when then pulling the pit off the blade!).

  6. Use the tip of the knife to cut the avocado into slices or cubes—carefully cutting through the flesh, but not through the peel.

  7. Then push the peel, as if you're trying to flip it inside-out, over the bowl full of dressing and the slices or chunks will fall right out!

  8. Toss to coat the avocado with the dressing, mashing some of the avocado into the dressing, if you like.

  9. Trim off and discard the root end and the green stalks of the fennel (if there are some frilly leaves attaches to the stalks, reserve them to use as a garnish, if you like).

  10. Cut the bulb in half lengthwise and lay the halves cut side-down on a cutting surface.

  11. Slice crosswise as thinly as possible (or use a kitchen mandoline).

  12. Add the fennel to the bowl.

  13. Peel and thinly slice the red onion.

  14. Tame its sharp flavor by rinsing the slices in cold water and then patting them thoroughly dry.

  15. Add them to the bowl.

  16. Toss to coat the vegetables evenly with the dressing. Add black pepper and more salt to taste.

  17. If you reserved some fennel fronds, use them as a delicate and tasty garnish.

  18. Serve the salad immediately, or cover and chill for a few hours—just be sure to cover the surface of the salad directly with waxed paper or plastic wrap to keep the avocado from browning.