This summer salad relies on simple, crunchy ingredients: sprouts, kale leaves, cucumber, fennel and cherry tomatoes, lifted by a lime and olive oil dressing. Rich in chlorophyll and minerals, it brings freshness and lightness. Made entirely of raw vegetables, it comes together in just a few minutes.
Fresh summer salad with fennel and cherry tomatoes
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Ingredients
Salad
- 5 large kale leaves, rolled then finely shredded
- 1 cup sprouts
- 2 tbsp fresh fennel
- 1/2 medium cucumber, thinly sliced
- 1 handful cherry tomatoes
- 1/2 avocado, diced
Dressing
- 1 lime, juiced
- 2 tbsp olive oil
- freshly ground black pepper
- freshly ground Himalayan pink salt
Preparation
- Stack the kale leaves on top of each other, roll them up, then shred them finely.
- Optional: massage the kale with a drizzle of olive oil and a pinch of salt to soften it.
- Add the sprouts, fennel and cucumber, making sure to add the cherry tomatoes and fennel last.
- Add the diced avocado.
- Whisk the lime juice with the olive oil, season with salt and pepper, then dress the salad just before serving.
Tip
Without a garden of your own, rely on a local grower for the fennel and cherry tomatoes: their freshness makes all the difference in such a minimal salad.
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FAQ: your questions about raw fennel salad
Can fennel be eaten raw?
Yes, and that is arguably where it shines. Raw, the bulb keeps its crunch and its aniseed note, which cooking softens considerably. Trim the hard base and the outer ribs if they are fibrous, then slice very thinly, ideally on a mandoline: the thinner the slices, the more pleasant the fennel is to eat. The green fronds can be chopped like a fresh herb.
How do you make a salad with raw fennel?
The principle is simple: finely sliced fennel, something acidic, something fatty and a contrast in texture. Here, lime and olive oil tie it together, cucumber and cherry tomatoes bring freshness, avocado brings softness and sprouts bring crunch. Dress it just before serving so the fennel does not release its water.
How do you prepare a raw fennel salad?
Wash the bulb, cut it in half, remove the hard core, then slice it into very thin strips. If you are making the salad ahead, drop the slices into cold water with lemon: they stay crisp and do not darken. Then add the other raw vegetables, keeping the fennel and tomatoes for last so they retain their bite, and pour the dressing at the very last moment.
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