Skip to main content Skip to header navigation

Meatless Monday: Fennel, apple and endive salad with creamy lemon dressing

You can find a bright spot this winter in this hearty salad. It has fabulous crunch, unexpected flavor, and it’s topped with a creamy, dreamy dressing. Bring it!

Choose a bright salad for a winter day: Fennel, apple, and endive salad with creamy lemon dressing is a delight

If you’re looking for a tasty way to brighten your winter salads, this Meatless Monday recipe for fennel, apple and endive salad with creamy lemon dressing will do the trick. Belgian endive is at its peak from November to April, so you have plenty of time to add it to your winter salad repertoire.

Perfect on a Meatless Monday: Fennel, apple, and endive salad with creamy lemon dressing

Belgian endive is like a little salad bundle of light-colored, long leaves. It has a bit of a tangy taste, and its leaves are tender. Paired with the slight licorice flavor and hearty crunch of the fennel, the sweetness of the apple and the creamy citrus dressing, this is a recipe you’ll reach for often.

Fennel, apple and endive salad with creamy lemon dressing recipe

You don’t have to forgo fresh, flavorful salads because it’s winter. Fennel adds a fresh flavor to this salad (not to mention crunch), and the citrus dressing adds just the right touch of brightness.

Serves 3-4

Total time: 15 minutes


For the dressing

  • 1 avocado, peel and pit removed
  • Juice and zest from 1/2 a lemon
  • 1 garlic clove
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1-2 tablespoons milk, as needed to thin out the dressing

For the salad

  • 1 fennel bulb, bottom and tops removed, cut into thin pieces
  • 3 Belgian endives, 1/8 inch of bottom core sliced off, leaves carefully removed in whole pieces
  • 1 large red apple, skin on, diced into small cubes
  • Toasted walnuts, for garnish


For the dressing

  1. To a food processor, add the avocado, lemon juice and zest, garlic, yogurt, olive oil, salt and pepper.
  2. Blend until smooth. Taste, and adjust the seasoning as needed.
  3. If your dressing is a bit thicker than you’d like, then use a bit of milk (1 to 2 tablespoons) to thin it out. Continue to blend until you reach the desired consistency.

For the salad

  1. Cut the endive leaves into 2-inch pieces. Add the endive pieces, fennel and apple to a medium bowl. Toss to combine.
  2. Add about 1/4 cup of the dressing to the salad to start. Toss to coat.
  3. Add more dressing, to your taste.
  4. Serve immediately on individual plates, garnished with the walnuts.

For tons of great recipes, like our I page on Facebook.

More Meatless Monday recipes

Grilled cheese sandwiches with roasted red peppers, arugula and fried egg
Citrus fajitas with mushrooms, red peppers and Brussels sprouts
Vegan warm farro salad with roasted carrots and fennel

Leave a Comment