Fennel, Apple, & Dill Salad {with lemon dijon dressing}

by Lauren


We are all about balance in the LYK. Yesterday you had cupcakes, today you get salad. We realize a good indulgence every once in a while (chocolate at least once a day is a must for me) is totally necessary but we also recognize the importance of a healthy diet. I definitely keep a bag of truffles in my office drawer or stock up on the Reese’s at Halloween so I can have one a day after lunch.

Depriving yourself of the indulgent food choices every once in a while will drive you nuts – no pun intended. Enjoy the finer things in life and live well. It’s all about moderation my friends.


Not to say the healthy, savory things can’t be just as good as a piece of chocolate. I love a good salad, roasted chicken, or seared ahi for dinner and these can definitely be a healthy indulgence.

Thanks to the newest addition to the family, our Community Supported Agriculture box, we had some unique items I got to play around with this weekend. Chris bought me a 3 month teaser of CSA for my birthday and I’m already so excited to see what the next box has in store.


The first had fennel with giant frons, crowns of broccoli, kale, funny shaped carrots, so much dill, cheddar cauliflower, and velvety butter lettuce. In a week I’ve used nearly all of it. The broccoli made an appearance in stir fried cauliflower rice. The dill and butter lettuce were the stars of the show in Friday night’s dinner, steak salad with creamy dill dressing. The carrots were added to another version of my new obsession, breakfast cookies. And, I already have plans to make my own version of this with the kale – one of my favorite go-to weekday meals.

Last but not least, the fennel was very thinly sliced and tossed into this simple, yet flavor packed salad.


Fennel, Apple, & Dill Salad

Serves 2


1 small fennel bulb, thinly sliced

1 shallot, thinly sliced

1 rib celery, thinly sliced

1/2 gala apple, thinly sliced

1/4 cup dill, chopped (reserve sprigs for garnish)

3-4 cups mixed greens

3 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt


Using a mandoline or sharp knife, thinly slice fennel, shallot, celery and apple. Toss mixed greens with dill and top with the sliced celery and fennel. Whisk together or use an immersion blender to combine lemon juice, olive oil, Dijon, and salt then add sliced shallots. Let sit 10-15 minutes.

Drizzle dressing with shallots over the salad and toss to combine. Plate salad and place 5-6 apple slices on top. Garnish with sprigs of dill.


From the Little Yellow Kitchen,


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One Comment to “Fennel, Apple, & Dill Salad {with lemon dijon dressing}”

  1. I’m loving these fresh flavors! Fennel and apple is such a great combination. And I could eat dill in every salad :)