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.


Related Posts

Sites We Love

Functional Nutrition Webinar

How To Eat Right For Your Brain

with Dr. Mark Hyman,
 11-time NY Times Best-selling Author & Director of the Cleveland Clinic Center for Functional Medicine

Relieve symptoms of depression, anxiety and brain fog in mbg’s
 FREE Functional Nutrition Webinar with Dr. Mark Hyman.

Get Free Access Now Loading next article...

Your article and new folder have been saved!