Fennel and Avocado Salad with Sesame and Herbs
A crisp, cooling salad with soft textures and subtle depth—meant for spring fish, warm evenings, or a quiet lunch on your own.
Some ingredients quietly shift the way you cook. Not because they’re flashy, but because they work. This salad came out of that kind of moment—a need for something light but layered, cooling but satisfying. If you’re cooking for yourself, or trying to keep things clean and simple for guests, this recipe never feels like a compromise.
I love how it sits on a plate: fennel sliced crisp, avocado soft and giving, cucumber clean and cool. A salad that doesn’t need much to be good, but gives back a lot.
From my kitchen to yours,
Dilara
Fennel shows up quietly at the end of winter and into spring. When it’s good—firm, crisp, no dry edges—it brings just the right kind of brightness to a plate. You can use it raw, roasted, braised, shaved into citrus salads, or simmered into broths. But I think it’s at its best when left mostly alone. Thinly sliced, with a little acidity and fat, it becomes something crisp and clean but deeply satisfying.
This salad leans into that: the clean crunch of fennel, the creaminess of avocado, the coolness of cucumber. A balance of textures, finished with herbs and a citrusy sesame dressing that ties it all together.
The slicing matters more than people think. Fennel is sturdy—it needs to be thin enough to soften slightly in the dressing, but not so thin that you lose its structure. Think crisp, not papery. A mandolin is helpful, but not essential. What matters more is consistency: if your slices are even, they’ll season evenly.
One of the tricks I picked up in professional kitchens is storing shaved fennel or cucumber in cold water. It keeps the edges clean and the crunch intact—especially helpful if you’re prepping ahead. Just make sure to dry them well before dressing, so the flavors don’t get diluted.
As for the herbs, don’t overthink it. A mix of parsley, mint, and cilantro works beautifully, but use what you have. The dressing is light: citrusy, with a touch of rice vinegar and sesame oil. It should hit all the high notes without overpowering anything.
I serve this on its own for a quiet lunch. But it also fits nicely next to grilled fish or a glass of white wine, if the evening calls for it.
Fennel and Avocado Salad with Sesame and Herbs
Serves 2
INGREDIENTS
1 medium fennel bulb, thinly sliced
1 ripe avocado, diced
2 small cucumbers, thinly sliced
½ cup mixed herbs (mint, cilantro, parsley), roughly chopped
1–2 tablespoons toasted sesame seeds
Maldon salt, to finish
Sesame Dressing:
2 tablespoons lemon juice
1 tablespoon rice vinegar
3 tablespoons olive oil
½ tablespoon sesame oil
Salt and white pepper, to taste
METHOD
Slice the fennel and cucumbers thinly into a mixing bowl. A mandolin helps here, but a sharp knife works too—just aim for even slices. You can store sliced fennel and cucumber in cold water in the fridge if prepping ahead. It keeps them crisp. Just dry them well before dressing.
Add the diced avocado and chopped herbs.
In a small jar, shake together all the dressing ingredients until emulsified. Taste and adjust. Reserve 1–2 tablespoons for finishing, and pour the rest over the salad. Toss gently so the avocado holds its shape.
Plate the salad. Drizzle with the reserved dressing and finish with toasted sesame seeds and flaky salt.
This salad goes well with grilled sea bass, salmon, or even cold poached chicken. A dry white wine or cold saké wouldn’t hurt either.
Afiyet olsun!
CURATED ESSENTIALS
Mandoline from Microplane
I use this Microplane mandoline all the time. It doesn’t take up space, doesn’t need extra parts, and doesn’t make you fuss with settings. There’s just one thickness—and for most things at home, that’s more than enough.
It slices evenly and finely—never too thick, never falling apart. You move through ingredients quickly and cleanly. The blade is sharp, the grip feels solid, and thanks to the non-slip rubber base, it holds steady over a bowl so you can work comfortably.
Stainless Steel Mixing Bowl from IKEA
This stainless steel bowl from IKEA is one of those kitchen basics that quietly does everything. It’s known among chefs as the mayonnaise pot—ideal for whisking sauces, tossing salads, or setting over a pot to use as a makeshift double boiler.
Because it’s steel, it doesn’t stain, hold smells, or react with acidic ingredients. It stays cool, holds up to heat, and works just as well for chilling dough as it does for melting chocolate over steam.
Cold-pressed from early harvest Memecik olives grown in Milas, this oil stands out for its bold aroma and high polyphenol content. It’s green, grassy, and finishes with a clean, peppery kick—exactly what you want from a robust extra virgin.
Ideal for recipes where olive oil takes center stage: think salads, grilled vegetables, fish, or a simple bowl of white beans. A few drops are enough to lift a dish. This is a pantry staple for cooks who care about good oil.