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Blackberry Apple Salad with Fennel and Avocado Recipe

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3.9 from 86 reviews

This Blackberry Apple Salad with Fennel & Avocado is a fresh and vibrant mix of spring greens, thinly sliced fennel, crisp green apple, creamy avocado, and juicy blackberries, all tossed in a tangy lemon-maple dressing with notes of Dijon mustard and fresh thyme. Garnished with crumbled goat cheese, pistachios, and poppy seeds, this salad makes a delightful light meal or a perfect side dish for steak, lamb, or chicken.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 5 oz spring greens (spinach, arugula, or baby kale; about 10 cups)
  • 1 large fennel bulb (very thinly sliced)
  • 1 large green apple (thinly sliced into matchsticks)
  • 1 large avocado (quartered and sliced)
  • 3 small shallots (thinly sliced)
  • 1/3 cup crumbled goat cheese
  • 1/4 cup pistachios
  • 3 cups blackberries (washed)
  • Fennel stems and leaves (for garnish)

Salad Dressing

  • Zest from 1 lemon
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 3 garlic cloves (pressed or grated)
  • Salt and pepper (to taste)
  • 1 tbsp fresh thyme (leaves only)
  • 1 tbsp poppy seeds

Instructions

  1. Making the Salad Dressing: Zest the lemon and add the zest to a large measuring cup. Juice the lemon and add the juice as well. Add the olive oil, maple syrup, Dijon mustard, salt, pepper, fresh thyme leaves, and poppy seeds. Press or grate the garlic cloves into the mixture. Whisk all ingredients thoroughly until emulsified and set aside.
  2. Preparing the Ingredients: Place the spring greens into a large salad bowl. Remove the fennel bulb’s stems and bottom, reserving the stems and leaves for garnish. Using a mandoline slicer set to 1/18th inch, slice the fennel bulb very thinly and toss with the spring greens. Thinly slice the green apple into matchsticks and add them to the salad bowl. Thinly slice the shallots and add them as well. Quarter the avocado and slice it thinly, then add to the salad.
  3. Assembling the Salad: Sprinkle crumbled goat cheese evenly over the salad. Add the washed blackberries on top. Garnish with pistachios and fennel greens, pulling the greens off the reserved stems to resemble fresh dill. Keep the salad dressing separate until ready to serve.
  4. Serving the Salad: Just before serving, whisk the salad dressing once more and pour it over the salad. Use two large salad spoons to toss and serve the salad. Enjoy alongside your choice of steak, lamb, or chicken.

Notes

  • The dressing can be prepared ahead of time and stored in the refrigerator for up to 2 days.
  • Use a mandoline slicer to ensure the fennel and apple slices are uniformly thin for the best texture and presentation.
  • Keep the dressing and salad separate until just before serving to preserve freshness and prevent wilting.
  • Fennel stems and leaves make a great garnish that adds a subtle anise flavor similar to fresh dill.
  • This salad pairs wonderfully with grilled or roasted meats such as steak, lamb, and chicken.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/blackberry-apple-salad-with-fennel-and-avocado-recipe/