Fresh Fennel Salad with Citrus and Herbs

By Radhi Devlukia

This bright salad features thinly sliced fennel, fresh herbs, citrus segments, and toasted pepitas (or crackers) all tossed in a tangy olive oil–mustard dressing. It’s a crisp, refreshing side or light meal that balances subtle sweetness, herbal notes, and crunchy textures.

YIELDS: 2 servings

COOK TIME: 0 min

PREP TIME: 10 min


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INGREDIENTS

Salad

  • 1 large bulb of fennel
  • ½ cup of herbs (parsley, dill, thyme, and mint)
  • 2 deglat dates or 2 tbsp dried cranberries (optional)
  • ½ cup chickpeas
  • ¼ cup seeded crackers or roasted pepitas

 

Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • ½ a lemon
  • 1 tbsp dijon mustard
  • 1 tsp agave or maple syrup
  • ½ tsp salt
  • ½ tsp black pepper

RECIPE

  1. Thinly slice fennel (I use a mandoline).
  2. Drain chickpeas if using a can.
  3. Chop herbs finely.
  4. Chop dates.
  5. To roast pepitas add to a pan with some salt and a drizzle of oil and toast on a low flame till you hear them pop it should take about 5 minutes make sure you stir often so they dont burn.
  6. Add all dressing ingredients into a jar and shake till it thickens.
  7. Assemble in a bowl and mix together, if adding seeded crackers, crunch on top at the end.