Made with juicy tangerines, creamy avocado, and shaved fennel, it’s packed with flavor and antioxidants.
It’s an easy plant-based, gluten-free recipe you’ll want to make on repeat all spring and summer.
Why You’ll Love This Citrus Shaved Fennel Salad
If you’re craving something fresh, light, and nutrient-packed, this salad is it. It’s crisp, creamy, sweet, and tangy.
Each ingredient brings something to the table: from gut-loving fennel to hydrating citrus and healthy fats from avocado.
The lemon poppyseed dressing ties it all together with the perfect balance of sweet, zesty, and savory flavors.
Best of all? It’s gluten-free, vegan, and great for lunch, meal prep, or a vibrant spring dinner.
The Secret to Perfectly Sliced Fennel and Shallot
For the best texture and presentation, thinly sliced fennel and shallot make all the difference in this salad.
A mandoline slicer helps you get ultra-thin, even slices that allow the flavors to blend beautifully without overpowering each bite.
I use this Japanese mandoline slicer — it’s my go-to tool in the kitchen. It’s sharp, lightweight, and incredibly easy to clean, which makes prep fast and efficient. Once you try it, you’ll never want to go back to chopping fennel by hand!
Health Benefits of this Citrus Shaved Fennel Salad
Tangerines
Packed with vitamin C to support immune function, help boost collagen production, and promote healthy, glowing skin.
Fennel
Rich in antioxidants and fiber, fennel supports digestion, reduces bloating, and helps fight inflammation.
Avocado
Provides healthy fats that improve nutrient absorption, support brain health, and help keep you feeling full and satisfied.
Pistachios or Walnuts
Add a dose of plant-based protein, fiber, and heart-healthy fats for long-lasting energy and crunch.
Quinoa
A complete plant protein that’s high in iron, magnesium, and fiber — perfect for supporting energy and overall wellness.
Lemon (in the dressing)
Delivers a bright, citrusy flavor and extra vitamin C to enhance absorption of plant-based iron from the quinoa and greens.
Why This Salad Works for Spring and Summer
As the weather gets warmer, our bodies naturally crave more hydration and fresh foods.
This salad is perfect for that. It’s juicy, crisp, and refreshing without needing to cook anything except quinoa.
Plus, citrus fruits are in season, which means maximum flavor and nutrient density.
Vitamin C + Mood Boosting + Skin Benefits
Vitamin C doesn’t just support immunity — it also:
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Aids iron absorption (which helps fight fatigue)
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Supports natural collagen production (for skin and joint health)
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Helps your body repair tissue after workouts or injury
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Can even play a role in regulating mood
That means this colorful bowl is doing more than feeding you. It’s helping you thrive from the inside out.Meal Prep Tips
This salad can be partially prepped in advance:
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Make quinoa ahead of time and store in the fridge.
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Whisk the dressing and keep it in a jar.
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Slice fennel and citrus fresh for best texture.
It’s a great lunch to bring to work, picnics, or potlucks — and everyone will ask for the recipe.
Looking for more vitamin C-packed recipes?
If you loved this Citrus Shaved Fennel Salad, here are a few more refreshing, antioxidant-rich dishes from my Vitamin C Series:
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4-Ingredient Tangerine Dreamsicle Ice Cream – a creamy, no-churn dessert that supports skin health
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Roasted Bell Pepper Soup – a cozy sheet pan soup loaded with vitamin C from bell peppers
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Arugula Quinoa Salad with Orange Poppyseed Dressing – bright and iron-boosting with citrus + greens
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Creamy Lemon Zucchini Pasta – fresh lemon flavor meets light, creamy texture
These recipes are all vegan, gluten-free, and made with real, whole ingredients to nourish your body from the inside out.
Citrus Shaved Fennel Salad with Lemon Poppyseed Dressing
Ingredients
For the Salad
- 3 tangerines cut into bite-sized pieces
- 2 cups fennel shaved thinly (use a mandoline slicer)
- 1/2 shallot thinly sliced
- 1 avocado diced
- 1/4 cup roasted pistachios walnuts, or hazelnuts
- Cooked quinoa for serving
For the Lemon Poppyseed Dressing
- Juice of 1 lemon
- 1 teaspoon maple syrup
- 1 teaspoon coconut aminos
- 2 teaspoons extra virgin olive oil
- 1 teaspoon poppyseeds
- 1/4 teaspoon flakey salt or sea salt
Instructions
- Cook the quinoa according to package instructions and set aside.
- Use a mandoline slicer or sharp knife to thinly shave the fennel and shallot.
- In a large bowl, gently toss together the fennel, shallot, tangerine pieces, and diced avocado.
- In a small bowl, whisk together the lemon juice, maple syrup, coconut aminos, olive oil, poppyseeds, and salt to make the dressing.
- Pour the dressing over the salad mixture and toss gently to combine.
- Sprinkle roasted nuts on top and serve over warm or chilled quinoa.
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