7 Days Fun of Clean RecipesDownload
21Nov, 19
Clean Food Love
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Shaved Fennel + Celery Salad

On our Family Thanksgiving table this year…

This is a very SIMPLE dish, with a satisfying complex flavor & crunch!

Equally great to serve during the holidays OR the Spring & Summer months.
Think: Easter, or BBQ’S, Picnics, and Patio Dinner Parties.

Great to make a few hours ahead, cover and refrigerate until ready to use, which is exactly what we want when hosting a gathering.

I always forget how much I LOVE fennel until I’m eating it!

Are you familiar with Fennel?

Fennel is crunchy and slightly sweet, adding a refreshing contribution to our meals!

Fennel is a very good source of fiber, antioxidants (vitamin C), and phytonutrients – including certain flavonoids that may reduce inflammation and prevent cancer according to some studies I’ve read.

Which makes sense…don’t most vegetables and fruits give us that same protection when we’re consistently eating them? (Yes..eat up folks!)

Fennel is available at most grocery stores year-round or at the local farmers market when in season.

Look for small, heavy, white bulbs that are firm and free of cracks, browning, or wet, “mushy” spots.

The stalks should be crisp, bright-green fronds.

Just like celery; all the parts of fennel: bulb, stalk, and the fronds, are all completely edible, and will add texture and flavor to soups, stews, salads, slaws, pasta, and skillet meals.

Thinly sliced raw fennel bulb adds a sweet flavor and crunchy texture to your salads.

To slice the bulb, stand it on the root end and cut vertically with a very sharp knife.

Fennel stays good for just a few days in your refrigerator, so use it up quickly; the crisp-sweet flavor diminishes as the fennel dries out.

EXCELLENT for your weekly food prep!Makes 6 servings


  • 3 medium fennel bulbs, very thinly sliced
  • 6 celery ribs, very thinly sliced
  • 1/2 red onion, very thinly sliced
  • a small handful of fresh dill, chopped
  • 2 tsps fresh lemon or zest, or to taste
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 tsp garlic powder
  • 4 Tbsps extra virgin olive oil
  • sea salt and freshly cracked black pepper, to taste


Using a very sharp knife; carefully slice your fennel bulb, celery, onion, very thinly, then chop up your dill.

Combine all of your prepped veggies into a large glass bowl.

Season with sea salt and pepper to taste.

Add lemon zest & lemon juice, garlic powder, olive oil, then toss well to coat everything.

Taste test and adjust as desired.

Refrigerate for 30-60 minutes before serving for best flavor.

This salad stays good in the refrigerator for up to 3 days.



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