Apple and Fennel Salad

Apple and Fennel Salad

Okay, it’s not a secret that I absolutely love and live on bowls of raw yumminess. Apple and fennel salad with roasted walnuts, lemon and parmesan. Crisp and refreshing.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 316 kcal
Autor Elle


  • 2 small fennel bulbs, trimmed, halved lengthwise, thinly sliced (use a mandolin if you have one)
  • 1 Granny Smith apple, halved, cored and cut into thin slices
  • zest of 1 organic lemon
  • sea salt and freshly ground pepper, to taste
  • 4 cups mesclun salad greens (about 100 g)
  • 1/2 cup walnuts, toasted (45 g)
  • 2-3 tablespoons freshly grated parmesan
  • juice of 1/2 organic lemon, or more
  • 4 tablespoons extra-virgin olive oil


  1. In large bowl, combine apple and fennel (separating pieces of apple that are stuck together). Sprinkle with salt, pepper and lemon zest, toss together and add the mesclun greens, walnuts and parmesan and toss again.
  2. In a small bowl, whisk together the lemon and olive oil. Season with salt and pepper.
  3. Pour the dressing over the salad and gently toss together until evenly coated. Garnish with a little more parmesan and serve.