Fennel Salad with Apples and Fresh Corn
Bright, crisp, and bursting with fresh flavors, this Fennel Salad with Apples and Fresh Corn is a refreshing addition to your table. Featuring paper-thin slices of aromatic fennel, sweet and juicy Honeycrisp or Fuji apples, and tender, raw corn kernels straight off the cob, this salad combines a delightful mix of textures and natural sweetness. Tossed with a zesty lemon-honey vinaigrette and finished with a sprinkle of fresh parsley, this no-cook recipe is as easy as it is elegant. Add a crumble of feta for a creamy, tangy twist or enjoy it as a vegan-friendly dish. Ready in just 20 minutes, this vibrant, nutrient-packed salad makes a perfect side dish or healthy lunch. Whether you're entertaining guests or seeking a quick, wholesome meal, this fennel salad is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 large Fennel bulb
- 2 Apples (preferably Honeycrisp or Fuji)
- 2 ears Fresh corn
- 0.25 cup Fresh parsley
- 3 tablespoons Lemon juice
- 4 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Crumbled feta cheese (optional)
Instructions
Remove the stalks and fronds from the fennel bulb, setting aside a few fronds for garnish if desired. Slice the fennel bulb in half lengthwise and remove the core. Using a sharp knife or a mandoline, thinly shave the fennel into delicate slices. Place in a large salad bowl.
Cut the apples into thin matchstick slices or use a julienne tool. Leave the skin on for added color and texture if desired. Add the apples to the salad bowl with the fennel.
Shuck the corn and remove the kernels by standing the ear upright on a cutting board and running a sharp knife down each side. Add the raw kernels to the salad bowl.
Chop the parsley finely and sprinkle it over the salad mixture.
In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and black pepper until emulsified. Taste and adjust the seasoning if needed.
Pour the vinaigrette over the salad and toss gently to combine, making sure everything is evenly coated.
If using, sprinkle the crumbled feta cheese over the top of the salad for a touch of creaminess and tang.
Garnish with reserved fennel fronds if desired and serve immediately for maximum freshness.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 76.9 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
