Fennel Salad with Peas and Asparagus – Fresh, Crisp & Spring-Ready

Fennel Salad with Peas and Asparagus is a bright, fresh salad that celebrates spring vegetables. Crisp fennel, tender asparagus, and sweet peas combine to create a colorful and flavorful salad that’s light, healthy, and perfect for warm-weather meals.

Why You’ll Love This Recipe

• Crisp, fresh spring flavors
• Quick and easy to prepare
• Naturally vegetarian and gluten-free
• Perfect as a side dish or light lunch
• Bright and visually appealing

Ingredients

• 2 medium fennel bulbs, thinly shaved
• 1 cup fresh or frozen peas
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• ¼ red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• Optional: fresh mint or parsley for garnish

Step-by-Step Instructions

1. Bring a pot of water to boil and blanch asparagus for 2–3 minutes until bright green and tender-crisp.
2. Add peas to the boiling water for the last 1–2 minutes. Drain and rinse with cold water to stop cooking.
3. Thinly shave fennel bulbs using a mandoline or knife.
4. Thinly slice the red onion.
5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
6. In a large salad bowl, combine shaved fennel, blanched asparagus, peas, and red onion.
7. Drizzle vinaigrette over the salad and toss gently to coat.
8. Garnish with fresh mint or parsley if desired.
9. Serve immediately for the best texture and flavor.

Tips & Variations

• Substitute snap peas or sugar peas for variety.
• Add toasted almonds or pine nuts for crunch.
• Sprinkle crumbled feta or goat cheese for creaminess.
• Use orange or grapefruit segments for extra brightness.
• Serve chilled or at room temperature depending on preference.

Storage Instructions

• Best served fresh; salad may soften if stored for too long.
• Store dressing separately and combine just before serving if preparing ahead.
• Refrigerate unused components for up to 1 day.

Serving Ideas

• Pairs beautifully with grilled fish or chicken.
• Serve as a light lunch or starter at a spring gathering.
• Complements grain bowls or light pasta dishes.
• Garnish with extra herbs or a sprinkle of nuts for presentation.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, but rinse and drain peas and asparagus after blanching to maintain texture.

Is this salad vegan?

Yes, the recipe is naturally vegan. Optional cheese or nuts can be added but are not required.

Can I make this salad ahead?

You can prep vegetables ahead, but toss with dressing just before serving.

What herbs pair best?

Fresh mint, parsley, or dill enhance the bright flavors of fennel and asparagus.

Ready to Make It?

Fennel Salad with Peas and Asparagus is a crisp, vibrant, and healthy spring salad. It’s quick to prepare, naturally colorful, and packed with refreshing flavors for any meal.

You Might Also Like

• Shaved Fennel and Citrus Salad – Crisp fennel and juicy citrus with light vinaigrette.
• Fennel and Pea Soup – Creamy spring soup with sweet peas and fennel.
• Roasted Radish Salad – Warm, flavorful, and healthy side dish.
• Spring Chickpea Pasta with Roasted Vegetables – Healthy pasta with roasted spring veggies.

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