Light Fennel and Mint Salad

Finding a light yet satisfying side dish that works for both casual weeknight dinners and weekend gatherings can feel like a real challenge. Between juggling work deadlines and family commitments, the last thing any of us needs is a complicated recipe with hard-to-find ingredients or time-consuming prep work.

That’s why this fennel and mint salad has become my reliable go-to: it’s crisp and refreshing, takes just minutes to throw together, and uses simple ingredients you can easily grab during your regular grocery run.

What Kind of Fennel Should I Use?

When shopping for fennel, look for bulbs that are clean, firm, and white or pale green without any brown spots or splitting. The bulb should feel heavy for its size and have fresh-looking fronds that are bright green, though we won’t be using them in this recipe. Fresh fennel can come in different sizes – while this recipe calls for one large bulb, you can easily substitute two medium ones instead. If you’re new to fennel, don’t worry if you find some slight bruising on the outer layer – you’ll be removing that anyway before slicing. Just make sure to trim off the stalks and cut out the core, which can be tough, before using the crisp, sweet bulb in your salad.

Options for Substitutions

This fresh salad can be adapted with several ingredient swaps if needed:

• Fennel bulb: Since fennel has a unique flavor, it’s the star of this dish and can’t be perfectly substituted. However, if you’re in a pinch, try using celery or jicama for a similar crunchy texture, though the flavor will be different.
• Fresh mint: Out of fresh mint? Try using fresh basil or a mix of parsley and dill instead. If using dried mint, use only 1 teaspoon as dried herbs are more concentrated.
• Shallot: Red onion or sweet white onion work fine in place of shallots. Just use about half the amount since they’re stronger in flavor.
• Dijon mustard: Whole grain mustard can step in for Dijon, or try honey mustard (but reduce the sugar in the recipe by half).
• Granulated sugar: Feel free to use honey or maple syrup instead – start with 1 teaspoon and adjust to taste.
• Lemon juice: White wine vinegar or apple cider vinegar can replace lemon juice in equal amounts.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing fennel salad is incorrect slicing technique – for the best texture and presentation, always slice the fennel as thinly as possible using a sharp knife or mandoline, and remember to remove the tough core first. Another common mistake is dressing the salad too far in advance, which can make the fennel lose its signature crunch – instead, toss the ingredients together just before serving to maintain that fresh, crisp texture. To get the most flavor from your mint leaves, avoid chopping them too finely or too far ahead of time, as they can quickly turn brown and lose their bright taste – a rough chop just before mixing is perfect. For extra crispness, try soaking your sliced fennel in ice water for 15 minutes before drying thoroughly and combining with other ingredients.

What to Serve With Fennel and Mint Salad?

This light and refreshing salad makes a perfect side dish for grilled or roasted meats – I especially love serving it alongside lemony chicken or grilled fish. The crisp, cool fennel and mint flavors work really well with Mediterranean-style dishes like lamb chops or baked salmon. If you’re planning a summer barbecue, this salad pairs nicely with anything from the grill, from simple hamburgers to grilled shrimp skewers. For a complete meal, I like to add some crusty bread on the side to soak up any extra dressing that pools at the bottom of the bowl.

Storage Instructions

Keep Fresh: This fennel and mint salad tastes best when eaten right away, but you can keep it in the fridge for up to 24 hours if needed. Store it in an airtight container to maintain its crispness. The fennel might release some liquid as it sits, but don’t worry – just give it a quick toss before serving.

Make Ahead: If you want to prep this salad in advance, slice the fennel and store it in cold water in the fridge for up to a day – this keeps it super crisp! Mix your dressing separately and store it in a jar. When you’re ready to serve, just drain and pat dry the fennel, toss with the dressing, and add the fresh mint.

Dress Later: For the best results, wait to dress your salad until right before serving. This keeps the fennel nice and crunchy and prevents the mint from wilting. If you have leftover dressing, it’ll keep well in a sealed container in the fridge for up to 5 days.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 2-4 g
• Fat: 44-48 g
• Carbohydrates: 10-15 g

Ingredients

• 1 large fennel bulb (or 2 medium-sized bulbs)
• 1 1/2 teaspoons granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1 tablespoon fresh mint, chopped
• 2 teaspoons finely chopped shallot or onion

Step 1: Prepare the Vinaigrette

To make the vinaigrette, begin by placing the lemon juice, a chopped shallot, a dollop of mustard, a pinch of salt, a pinch of sugar, and a handful of mint leaves in a blender.

Pulse briefly to mix the ingredients.

With the blender motor running, slowly drizzle in olive oil until the mixture is well combined and emulsified.

Step 2: Shave the Fennel

Using a mandoline, carefully shave the fennel bulb into thin 1/8-inch slices, starting from the bottom of the bulb.

There’s no need to core the fennel bulb; you can shave it directly.

If a mandoline is not available, use a sharp knife to slice the bulb as thinly as possible.

Additionally, chop some of the fennel fronds to add to the salad for extra flavor and texture.

Step 3: Marinate and Serve the Salad

Toss the shaved fennel slices with the freshly made vinaigrette, ensuring that the fennel is well coated.

Allow the fennel to marinate for at least an hour to let the flavors meld together.

This salad can be served cold straight from the fridge or at room temperature.

Enjoy the refreshing flavors of this simple yet delightful salad!