This recipe is a way to savor the last warm days before Autumn sets in. Fresh fennel, celery, and apple combine for a juicy and crispy salad brightened by a light lemon vinaigrette. Eat a double portion with grilled protein for a light dinner, or serve as a side salad with baked chicken and orzo.


  • Salad:
  • 1 large fennel bulb, sliced thin
  • 2 tbsp fennel fronds, chopped
  • 2 celery stalks, sliced thin
  • 1 tart apple, sliced thin
  • 1/4 cup walnut halves
  • 1 1/2 oz parmesan cheese, shaved with veggie peeler
  • Dressing:
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 2 tbsp olive oil
  • salt and pepper to taste


  1. Very thinly slice fennel, celery, and apple using sharp knife or mandolin, place in serving bowl along with fennel fronds, walnuts, and parmesan cheese.
  2. In a small mixing bowl, combine lemon juice and mustard. Slowly pour in olive oil while whisking until emulsified. Salt and pepper to taste.
  3. Pour dressing over salad and toss until well coated.

Share this Recipe

Published on March 14, 2022

Amber Phillips, MS, RD