Fennel salad with pear, avocado, and lemony dressing

I usually make this fennel salad in the fall or winter because it’s a cold-season vegetable. But you can enjoy it all year round. Fennel has a lovely crunch and freshness to it and a bit of licorice flavor. I’m not a huge fan of licorice, so I drench fennel in lemon juice, balancing its sweetness and reducing its flavor. 

Health Benefits of Fennel

Fennel has a unique combination of micronutrients that benefit our health. For instance, the flavonoids ruin, quercitin, and vitamin C are potent antioxidants. Their job is to neutralize free radicals and protect the body from excess oxidation. As a result, fennel, like many other plants, is a great anti-inflammatory food. 

In addition, fennel contains anethol – the volatile oil that gives it its distinct aroma. Volatile oils are very active chemicals that interact with the immune system. They provide anti-cancer and anti-inflammatory protection. 

Traditionally, fennel has been used to improve digestion. Seeds, especially, help with bloating, gas, and indigestion. You can chew them or make a delicious and medicinal tea. 

Fennel Salad With Pear and Avocado


1 fennel bulb
Juice of 1/2-1 lemon 
1 pear
2 handful lettuce leaves
1 avocado
1/4 cup pecans or walnuts
Salad dressing
Salt and pepper to taste

  1. Cut off the green part of the fennel bulb, then cut the bulb in half lengthwise. Slice thinly and place in a bowl.
  2. Squeeze lemon juice using this lemon press. Mix in with the sliced fennel.
  3. Cut the pear into quarters, core them, and slice, then add to the bowl.
  4. Add lettuce, followed by peeled and sliced avocado.
  5. Add pecans, salt, black pepper, and dressing.
  6. Mix well to coat the salad with the dressing, and serve!
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