Cabbage and Fennel Salad with Creamy Avocado Dressing

A refreshing and crisp salad that combines the peppery taste of fennel with the sweet crunch of cabbage, all tied together with a rich and velvety avocado dressing.

Course Sides

Cuisine American

Keyword avocado dressing, cabbage salad, Fennel Salad, keto salad, keto side dish, Low-Carb Salad

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 220kcal

Equipment

Cutting board
Chef’s knife
Large mixing bowl
Blender or food processor
Measuring cups and spoons

Ingredients

½ head Cabbage (green or red) about 1 pound or 450 grams, thinly sliced
1 large Fennel bulb thinly sliced
1 large Avocado ripe
2 tbsp Lemon juice
¼ cup Extra virgin olive oil
1 clove Garlic minced
1 tsp Dijon mustard
2 tbsp Fresh dill chopped
½ tsp Sea salt
¼ tsp Black pepper
2 tbsp Water optional, for thinning the dressing
¼ cup Pumpkin seeds toasted, for garnish

Instructions

Begin by preparing the vegetables. Slice the cabbage in half, remove the core, and thinly slice the leaves. Do the same with the fennel bulb, reserving any fronds for garnish.
In a large mixing bowl, combine the thinly sliced cabbage and fennel. Toss them gently to ensure they are well mixed.
For the creamy avocado dressing, scoop out the ripe avocado flesh and place it in a blender or food processor.
Add the lemon juice, olive oil, minced garlic, Dijon mustard, chopped dill, sea salt, and black pepper to the avocado in the blender.
Blend the mixture until smooth and creamy. If the dressing is too thick, add water one tablespoon at a time until the desired consistency is reached.
Taste the dressing and adjust the seasoning if necessary.
Pour the creamy avocado dressing over the cabbage and fennel salad and toss until the vegetables are evenly coated.
Garnish the salad with toasted pumpkin seeds and any reserved fennel fronds.
Serve immediately, or chill in the refrigerator for an hour to allow the flavors to meld.

Notes

For a nuttier flavor, you can substitute the pumpkin seeds with toasted sliced almonds.

If you prefer a tangier dressing, consider adding a tablespoon of apple cider vinegar.

The salad can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition