This Shaved Fennel And Carrot Salad with Lemon Honey Dressing is the spring salad of your dreams! It is so flavorful so warning you may want to eat the entire thing in one sitting. The shaved veggies hold the dressing so well and since this salad has no lettuce it won't get soggy. Pair it with your favorite protein and enjoy.
If you're a salad lover like my you need to try my chopped caesar salad, herby butter bean salad, or my crispy rice tuna salad.
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Why you'll love this shaved spring veggie salad
- Simple + approachable. Thinly sliced vegetables and a quick lemon dressing come together in less than 15 minutes.
- Crisp + refreshing texture. Shaved fennel, carrots, and celery stay crunchy and don't get soggy.
- Nutrient-dense + satisfying. Packed with fiber-rich vegetables and healthy fats from olive oil and pistachios, this salad is light yet filling.
- Meal prep friendly. The sturdy vegetables hold up well, making this a great option to prep ahead for easy lunches or sides throughout the week.
Ingredients
- Fennel — thinly sliced for a crisp, slightly sweet base with a subtle licorice flavor.
- Carrots — add natural sweetness and color while keeping the salad crunchy.
- Celery — brings a fresh, clean crunch that balances the sweeter vegetables.
- Pistachios — provide a rich, buttery crunch and a boost of healthy fats.
- Parmesan — adds a salty, savory depth that ties everything together.
- Dill — gives the salad a bright, herb-forward flavor that keeps it fresh.
- Olive oil — forms the base of the dressing and adds richness.
- Salt — enhances all of the flavors and balances the natural sweetness of the vegetables.
- Black pepper — adds a subtle bit of heat.
- Garlic — brings a sharp, savory depth to the dressing.
- Lemon juice — adds brightness and acidity that lightens the entire salad.
- Honey — balances the acidity with a touch of natural sweetness.
- Dijon mustard — helps emulsify the dressing while adding a slight tang.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Dill: Basil, mint or parlsey would all work well here.
- Parmesan: Pecorino Romano or feta would be tasty. You can also omit if you are dairy free.
- Honey: Use maple syrup to make the dressing vegan-friendly.
- Celery: Shaved cucumbers or snap peas would work well.
Step-by-Step Instructions
Step 1
Mix together dressing.
Step 2
Toss together salad.
Step 3
Serve and enjoy!
Storage instructions
Store leftovers in an airtight container in the fridge for up to 6 days.
Recipe Pro-Tips
Use a mandoline for best texture. Thin, even slices make a big difference in this salad and help the dressing coat everything evenly.
Use a good quality olive oil. I recommend kosterina or brightland - you can't go wrong with either!
Use fresh dill. Fresh dill really makes this salad - dried won’t give the same bright, herb-forward flavor.
Recipe FAQS
Yes! Since this salad has no lettuce it won't get soggy. The flavors just deepen overtime so it is perfect to prep ahead.
Literally anything! I have had this salad with chicken, steak, salad and even soft-boiled eggs. It goes well with anything!
Yes! You can leave out the parmesan with no major alterations to flavor.
Other salads to try
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Shaved Fennel And Carrot Salad with Lemon Honey Dressing
Equipment
Ingredients
salad
- 1 bulb fennel - finely sliced I used a medium sized bulb
- 2 cups carrots - finely sliced from about 3-4 medium carrots (from a bunch)
- 1 ½ cups celery - finely sliced
- ⅓ cup finely chopped pistachios
- ¼ cup shredded parmesan
- ½ cup finely chopped dill
dressing
- ¼ cup olive oil
- ¼-3/4 teaspoon salt adjust to your saltiness preference, I used ½ teaspoon
- pinch black pepper
- 1 clove garlic - pressed or minced
- ¼ cup lemon juice from 1 juicy lemon
- 1 tablespoon honey
- 1 teaspoon dijon mustard
Instructions
- Add all dressing ingredients to a bowl or jar. Whisk together until smooth.
- Add all salad ingredients to a medium to large bowl. Toss together with dressing and dig in.
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