Shaved Fennel and Apple Salad

Recipe by Alexandra Babcock, MPH, RDN, DipACLM

Serves 4


  • 1 gala or honey crisp apple
  • 1 fennel bulb, large
  • ¼ cup pistachios, peeled
  • 1 lemon, juiced
  • 2 Tbsp Olive Oil
  • 1tsp Dijon mustard
  • Salt and pepper to taste


  1. Start by washing all ingredients.
  2. Cube the apple and remove the core. Then slice into 1/8-inch-thick slices.
  3. Thinly slice the fennel bulb by cutting in half and then making half-moon slices.
  4. Add the apple and fennel to a dish. Reserve the fennel fronds (leafy tops) for topping.
  5. Crush pistachios and add to the dish.
  6. Mix remaining ingredients into a bowl to make the dressing. Top and stir over the dish.
  7. Serve immediately.

Chef tip: Add all salad dressings to a jar with a lid and shake to combine for easy assembly. Store in the jar for up to a week in the fridge.

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