This Shaved Fennel, Carrot & Avocado Salad is a stunning display of crisp textures and bold, Japanese-inspired flavors. Delicately shaved fennel and carrots create a crunchy, colorful base, while creamy slices of avocado offer a luscious counterpoint. The citrusy kick from lime juice, combined with soy, sesame oil, and a whisper of heat from sriracha, elevates the dish into something both clean and complex.
The pièce de résistance? Crispy pan-fried quinoa, which brings irresistible texture and a nutty, toasty flavor to each bite. Whether served as a light lunch or a refreshing side, this salad is perfect for warm days when you crave something refreshing, vibrant, and full of umami character.
Full Recipe:
For the Crispy Quinoa:
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1/4 cup dried quinoa
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2 tablespoons neutral oil (like grapeseed or avocado oil)
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Kosher salt, to taste
For the Salad:
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2 medium fennel bulbs, tops and core removed, sliced paper thin
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2 medium carrots, peeled and sliced paper thin
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1 avocado (slightly firm), thinly sliced
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Small handful of flat-leaf parsley, chopped
For the Lime-Sesame-Soy Vinaigrette:
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1 tablespoon freshly squeezed lime juice
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1 tablespoon rice vinegar
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1 tablespoon soy sauce or tamari
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2 1/2 teaspoons sugar
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2 teaspoons citrus kosho or yuzu kosho (optional)
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1 teaspoon sesame oil
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1/4 teaspoon sriracha (increase to 1/2 teaspoon if omitting kosho)
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Pinch of kosher salt
Directions:
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Prepare Crispy Quinoa: Rinse quinoa and place in a saucepan with salted water. Bring to a boil, then reduce to a simmer for about 12–13 minutes until just tender. Drain through a fine-mesh strainer and spread out on a baking sheet to dry for at least 30 minutes.
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Heat oil in a large skillet over medium heat. Add quinoa and cook for 2–3 minutes until crisp and golden. Season with a pinch of salt and let cool completely.
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Make the Dressing: In a small bowl, whisk together lime juice, rice vinegar, soy sauce, sugar, kosho (if using), sesame oil, sriracha, and salt.
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Assemble Salad: In a mixing bowl, combine shaved fennel, carrots, and chopped parsley. Pour vinaigrette over and toss well. Add avocado slices and toss gently to avoid mashing.
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Divide the salad onto plates and top with a generous sprinkle of crispy quinoa.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 372 kcal | Servings: 2 servings
A Refreshing Twist on Salad: Fennel, Carrot, and Avocado in Perfect Harmony
The Shaved Fennel, Carrot & Avocado Salad with Lime-Sesame-Soy Vinaigrette and Crispy Quinoa is more than just a side dish—it’s a flavor journey. Inspired by Japanese and Southeast Asian ingredients, this salad offers an elevated, vibrant take on everyday greens. Unlike traditional lettuce-based salads, it centers on the crisp, slightly sweet bite of raw shaved fennel and carrot ribbons, combined with creamy avocado and a tangy umami-rich dressing.
Each component plays a distinct role, making this salad a symphony of textures, temperatures, and tastes that dance on the palate. Whether you’re a fan of bright, herbaceous flavors or looking for a vegan, gluten-free option that doesn’t compromise on complexity, this salad delivers on all fronts.
The Role of Fennel: Crisp, Fragrant, and Surprisingly Sweet
Fennel is one of those polarizing vegetables that many people overlook due to misconceptions about its flavor. While it belongs to the anise family, raw fennel is far more subtle than licorice. When shaved paper-thin, it’s incredibly crisp with a slight herbal sweetness that resembles the freshness of basil more than the intensity of anise.
In this salad, the fennel is not merely an accent—it’s a star. Its crunchy, juicy texture provides the perfect base and allows the vinaigrette to soak in without becoming soggy. This makes it ideal for meal prep or for serving as a composed plated salad at dinner parties.
Carrot Ribbons Add Earthiness and Color
Paired with fennel, the carrots contribute a grounded, earthy sweetness and a vibrant orange color that makes the plate pop. When sliced into ribbons using a mandoline or vegetable peeler, the carrots echo the delicate shape of the fennel, which makes for beautiful plating and a uniform bite.
Raw carrots bring natural fiber and antioxidants such as beta-carotene, but they also act as a flavor bridge between the fennel and the rest of the dish. Their neutral yet subtly sweet profile pairs beautifully with both the sharp vinaigrette and the soft avocado.
Avocado: Creamy Contrast and Nutritional Powerhouse
The avocado in this dish provides a creamy contrast to the crunchier vegetables. Its smoothness adds a sense of indulgence and balances the acidity of the vinaigrette. Using a just-ripe avocado (slightly firm) ensures it holds its shape when tossed with the other ingredients, rather than turning mushy.
Avocados are rich in heart-healthy monounsaturated fats, potassium, and fiber. In a salad full of crisp, watery textures, avocado acts as a soft anchor, grounding the dish and contributing satiety, which turns a light salad into a satisfying meal.
The Vinaigrette: Bold, Bright, and Deeply Savory
What truly sets this salad apart from others is the lime-sesame-soy vinaigrette. It’s a bold mix of zesty lime juice, salty umami soy sauce or tamari, and the nutty richness of sesame oil. A touch of sugar helps round out the acidity, while sriracha (or yuzu kosho if you have it) adds a subtle spicy kick.
This vinaigrette is both bright and layered, pulling in flavors that are distinctly Asian-inspired without being overpowering. It cuts through the richness of the avocado and lifts the sweetness of the carrots and fennel, tying all the ingredients together with finesse.
Crispy Quinoa: Texture, Flavor, and a Bit of Magic
Perhaps the most unique element of this salad is the crispy quinoa. Cooked quinoa is drained thoroughly, dried, and then pan-fried until crisp. The result is little golden nuggets of nuttiness that pop and crunch with every bite—like savory rice krispies but better.
This element provides not just textural contrast but also adds protein and whole grain benefits, making the salad more complete as a meal. Even better, crispy quinoa can be made in advance and used as a topping for other salads, soups, or grain bowls. It stores well and retains its crunch for several days.
Aromatics: Parsley, Mint, or Shiso for Herbaceous Lift
Fresh herbs play an important supporting role. Flat-leaf parsley is used in the original version, but the salad is also versatile enough to welcome mint or shiso, depending on what you have available. Herbs bring a refreshing green note to the salad, brightening the vinaigrette and adding a layer of complexity that lingers after every bite.
Parsley adds that familiar freshness, mint contributes coolness, and shiso brings a slightly spicy, almost cinnamon-y note that enhances the Japanese-inspired feel of the dish.
A Salad that Reminds You of Sushi—Without the Rice or Fish
Interestingly, the combination of soy, sesame, citrus, and avocado gives this salad an unmistakable sushi-like quality. One bite can transport you to the textures and flavors of a good veggie roll or the pickled accompaniments found in a sushi platter. The resemblance is subtle but delightful, thanks to the vinaigrette’s similarity to ponzu and the crunch that mimics tobiko when quinoa is used.
This resemblance isn’t coincidental. The flavor design is intentional and artful, evoking familiar culinary experiences in a completely plant-based format.
Perfect for Entertaining or Solo Dining
Because it holds up well without wilting, this salad is a fantastic choice for entertaining. It can be plated individually for elegant dinner parties or served family-style at potlucks and summer gatherings. The vibrant colors and unusual ingredients make it a conversation starter.
At the same time, it’s simple enough to prepare for a quick weeknight lunch or dinner. With a little prep, it can be ready in under 35 minutes and tastes just as good the next day.
Versatile and Easily Adaptable
One of the greatest strengths of this salad is its adaptability. While fennel and carrot are fantastic in their own right, you can substitute or add other ingredients depending on what’s in season or in your fridge. Try adding watermelon radish, cucumber, or even thinly sliced pear for variation.
The vinaigrette, too, is easily customizable. If you’re not into spice, omit the sriracha. If you want more zing, double the lime juice or throw in a splash of ginger juice. Add a few sesame seeds or a handful of chopped peanuts for even more texture.
Health Benefits in Every Forkful
This dish is naturally gluten-free, dairy-free, and vegan, making it ideal for a wide range of dietary needs. It’s high in fiber, healthy fats, and packed with micronutrients like Vitamin C, potassium, folate, and antioxidants. The combination of raw vegetables, heart-healthy fats, and whole grains makes it a truly balanced and energizing dish.
It’s also a great introduction to incorporating raw vegetables like fennel and carrot in a way that feels more gourmet than “rabbit food.”
Conclusion: An Elevated Salad Experience Worth Savoring
The Shaved Fennel, Carrot & Avocado Salad with Lime-Sesame-Soy Vinaigrette and Crispy Quinoa redefines what a salad can be. It’s clean and modern, yet comforting and satisfying. With its harmonious blend of crunchy, creamy, spicy, and sweet elements, it doesn’t just hit one note—it’s a whole melody of flavor and texture.
Whether you’re seeking to impress dinner guests or just upgrade your weekday lunch routine, this salad deserves a place on your table. It’s proof that salads can be exciting, luxurious, and even crave-worthy—especially when built with thought, texture, and a punchy dressing that brings it all together.