Crunchy Apple Fennel Market Salad

Mediterranean market stalls often pair crisp apples with shaved fennel for a bright, anise-kissed crunch. This no-cook lunch tosses them with radishes, hardy greens, mint, dill, and a honey-Dijon lemon dressing finished with toasted pumpkin seeds.

Serves 4 · 18 min prep

Estimate for one serving

• 265 cal
• 8g protein
• 24g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 large crisp apples
• 2 medium fennel bulbs
• 6 radishes
• 5 cups baby kale or mixed hardy greens
• 1/3 cup toasted pumpkin seeds
• 1/4 cup fresh mint leaves
• 2 tbsp fresh dill
• 3 tbsp lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shaved Parmesan

Instructions

1. 1Trim the fennel bulbs, reserve a few fronds for garnish, and slice the bulbs paper-thin on a mandoline or with a sharp knife so they stay snappy.
2. 2Core the apples and cut them into thin matchsticks or half-moons, then place them in a large salad bowl.
3. 3Thinly slice the radishes into coins and add them to the apples along with the shaved fennel.
4. 4In a small jar combine the lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper, then shake hard until the dressing emulsifies.
5. 5Pour two-thirds of the dressing over the apple-fennel-radish mixture and toss so the fruit and vegetables pick up a light coat and stay crisp.
6. 6Add the baby kale or hardy greens to the bowl and toss gently again so the leaves are just glossed without wilting.
7. 7Roughly chop the mint and dill and scatter them through the salad for bright herbal notes.
8. 8Sprinkle the toasted pumpkin seeds over the top for extra crunch that holds up on a buffet.
9. 9Shave or peel wide ribbons of Parmesan and drape them across the surface so they look abundant and inviting.
10. 10Drizzle the remaining dressing lightly over everything and finish with a few reserved fennel fronds.
11. 11Taste one bite and adjust salt or lemon if needed for brightness.
12. 12Transfer the salad to a wide shallow platter or big wooden bowl so guests can scoop easily at a weekend table.
13. 13Serve right away while every element is still crunchy and cold.