Vegan Fennel Salad with Basil Flax Vinaigrette

Here's a quick and easy vegan and gluten-free salad recipe that's perfect for these beautiful spring days. It's light and refreshing but hearty enough to carry you through the day as a delicious lunch.

Fennel Salad with Basil Flax Vinaigrette: Vegan, Gluten-Free and Soy-Free


2 bulbs of fennel with fronds, thinly sliced

1 medium red onion, sliced

1 tsp. fresh marjoram, chopped

1 avocado, peeled, pitted and chopped

1 1/2 cups arugula

2 Tbsp. fresh basil, finely chopped

2 Tbsp. Barlean’s flax oil

2 tsp. freshly squeezed lemon juice

2 Tbsp. balsamic vinegar

1/4 tsp. sea salt

1/3 cup pistachios, finely chopped

1/2 tsp. fresh lemon zest

2 tsp. unsweetened coconut flakes


In a large bowl, combine fennel, fronts, onion, marjoram, avocado and arugula; gently toss to combine.

In a small bowl, combine basil, oil, fresh lemon juice, balsamic vinegar and sea salt; whisk well. Add pistachios and toss to coat.

Transfer salad onto serving plates. Sprinkle with lemon zest and coconut. Serve with thyme vinaigrette on the side.


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