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Shaved fennel salad with pineapple is a refreshing and flavorful salad that features thinly sliced fennel as the main ingredient.

Fennel has a crisp texture and a mild, sweet anise flavor that pairs perfectly with the pineapple, mixed greens, herbs, and a light lemon dressing.

Shaved fennel salad with mixed greens, pineapple chunks and croutons.

Fennel isn’t just tasty; it’s packed with vitamins and minerals like vitamin C, fiber, and potassium, making it a great addition to a healthy diet.

If you’re looking to elevate your salad game, check out these delicious salad recipes too! Arugula salad with fennel and blood oranges, couscous salad with peaches and arugula, and shaved brussels sprouts salad are all sure to please the pickiest of eaters.

Ingredients

Fennel bulb
Mixed greens – Including arugula, spinach, and other lettuces
Fresh herbs – I used Italian parsley and thyme leaves because that’s what I had on hand, but fresh dill, or fresh mint would be delicious as well.
Pineapple chunks or canned tidbits – The acidity and sweetness of the citrus complement the fennel’s light black licorice flavor.
Good quality olive oil
Fresh lemon juice
Kosher salt and black pepper
Croutons

Optional toppings

Black or green olives
Orange segments
Cherry tomatoes cut in half
Thinly sliced red onion
Feta cheese
Shaved parmesan cheese
Toasted pine nuts
Toasted almonds

Check out the printable recipe card below for the complete recipe and detailed instructions.

Shaved fennel salad with pineapple chunks, mixed greens, and croutons.

Why you will love this shaved fennel salad recipe

Quick and Easy: You don’t need to be a master chef to whip this up. It’s fast, straightforward, and doesn’t require any advanced cooking techniques.
Versatile: This salad can be a side dish or a light main course. Pair it with grilled chicken or fish, or serve it alongside a hearty soup.
Impressive Yet Simple: Despite its simplicity, a shaved fennel salad looks and tastes sophisticated. It’s perfect for dinner parties or a casual family dinner.

How to make shaved fennel salad with pineapple

Prepare the Fennel: Trim the fennel bulb, removing the stalks and outer layer if tough. Use a mandoline slicer to shave very thin slices.

Combine Ingredients: In a medium bowl, combine the shaved fennel, pineapple chunks or orange segments, mixed greens, croutons, and fresh herbs.

Shaved fennel and mixed greens in a glass bowl.

Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Dress the Salad: Pour the dressing over the salad and toss gently to combine.

Serve: Serve immediately, garnished with additional parsley or any other desired toppings.

Shaved fennel salad with mixed greens, pineapple chunks and croutons with a small bowl of pineapple in the background.

This simple salad is light, refreshing, and makes a great side dish or a light main course, especially in warm summer weather.

Expert Tips

You can prepare the components of the salad ahead of time, but it’s best to dress the salad just before serving to keep the ingredients crisp and fresh. Store the shaved fennel in water with a bit of lemon juice to prevent browning and maintain its crunch.
If you don’t have a mandoline slicer, you can use a very sharp knife to thinly slice the fennel. Another option is a vegetable peeler, which can also achieve thin slices, though it might be more time-consuming.
Fennel fronds can be used as a garnish or mixed into the salad for added flavor and texture. They have a mild anise flavor similar to the bulb and add a nice visual element.
To prevent fennel from browning, store the shaved slices in a bowl of water with a splash of lemon juice until you’re ready to use them. This helps maintain their color and crispness.
If you don’t have pineapple, other fruits like oranges, grapefruit, apples, or pears will also work. Each fruit will add its own unique flavor profile to the salad.
Leftover shaved fennel salad should be stored in an airtight container in the refrigerator. It’s best to consume it within a day to maintain the best texture and flavor, as the greens and fennel can become soggy if left too long.

What is fennel?

Fennel is a flavorful and versatile herb that’s often found in Mediterranean and Italian cuisine. Its unique taste and texture can make any dish stand out. Fennel is a member of the carrot family, although it looks very different from a carrot. The plant has a pale bulb and long green stalks topped with feathery fronds.

Flavor profile

Fennel has a taste that is quite distinct. Imagine a blend of sweetness with a hint of black licorice. If you enjoy anise or star anise, you’ll likely enjoy fennel. This aromatic herb enhances both savory and sweet dishes. When cooked, fennel becomes even more mild and sweet, making it adaptable to various recipes.

How to select fresh fennel bulbs

To start, it’s crucial to choose the freshest fennel bulbs. Here’s what to look for:

Firmness: The bulb should be firm and tight without any soft spots.
Color: A fresh fennel bulb is bright white or pale green.
Fronds: The fennel fronds on top should be green and feathery, not wilted or brown.
Smell: It should have a mild, sweet aroma, similar to anise.

Cleaning the fennel

Once you have the perfect fennel bulb, it’s time to clean it:

Remove the Stalks: Cut off the stalks close to the bulb. You can save the fronds for garnish if you’d like.
Rinse: Rinse the bulb under cold water to remove any dirt. Make sure to get into the layers.
Trim the Base: Slice off the base of the bulb, but not too much. You want to remove just enough to get rid of any brown spots.
Peel: If the outer layer is tough or browned, peel it off gently with a vegetable peeler.

Shaving the fennel

Now that your fennel is clean, it’s time to shave it:

Halve the Bulb: Cut the bulb in half lengthwise to make it easier to handle.
Core the Fennel: Remove the tough core by cutting a small triangle out of the base of each half.
Use a Mandoline or Chef Knife:The best way to get thin slices is by using a mandoline. If you don’t have one, a sharp knife will work too.
- Mandoline: Set the mandoline to the thinnest setting and carefully run the fennel halves over the blade.
- Knife: Place the fennel flat side down and slice as thinly as possible.

Tips for shaving fennel

Safety First: Always use the hand guard when using a mandoline to keep your fingers safe.
Consistency: Aim for consistent thickness in your slices to ensure even texture in your salad.
Chill: If you’re not using the fennel right away, submerge the slices in ice water. This keeps them crispy and fresh.

More recipes in this Cancer meal

The sign cancer is ruled by the moon, so I went with a moonlight glow for the table. Pretty for dining, not so good for food photography!

Romantic dinner table set with white roses, tealight candles in billowy white fabric, two glasses of white wine, two shaved fennel salads and a large bowl of Italian seafood pasta.

Cancer’s symbol is the crab, so Italian Seafood Pasta seemed like a perfect fit. The Pinot Grigio with its fresh and zesty notes enhance the flavors of both the salad and the seafood pasta!
Dairy-free Creme Brûlée for dessert
Italian Frittata for breakfast

Perfect grilled steaks or grilled steak and shrimp would also pair beautifully with a shaved fennel salad!

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!