Recipe of the Day: Shaved Fennel Salad

Try Roberto Martin’s bright, tangy, and crisp salad that is the best way to introduce anyone to fennel. 


4 Fennel Bulbs

Finely grated zest and juice of 1 large lemon 

Finely grated zest and juice of 1 large lime

Finely grated zest and juice of 1 large orange

1 teaspoon kosher salt

2 tablespoons good-quality extra-virgin olive oil

1/2 red onion, very thinly sliced lengthwise

15 fresh mint leaves, cut into chiffonade

1 firm avocado, halved, pitted, removed from the skin, and cut into large wedges


Trim the fennel bulbs at the base and remove any stems protruding from the top. 

Using a mandolin, hold the fennel at the root end and shave it into 1/16 inch slices, or, using a sharp chef’s knife, cut the fennel in half lengthwise, then slice the fennel crosswise as thinly as possible, striving for uniformity.

Toss the shaved fennel in a medium bowl with the next 7 ingredients, cover the bowl, and refrigerate for 1 hour. 

When ready to serve, drain the liquid from the salad.  Serve the salad with large wedges of avocado, about 3 per serving.   

Serves 4

For more delicious recipes from Chef Roberto Martin, check out "Vegan Cooking for Carnivores."