• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking With Friends Club

food . . . friendship . . . inspiration

  • Home
  • Kitchen Chronicles
  • Recipes
  • Reviews
  • Bookshelf
  • Vintage
  • Press
  • Contact
You are here: Home / Kitchen Chronicles / Spring in a Bowl

Spring in a Bowl

April 1, 2021 by Alison

That’s what Suzy named the delightful fennel salad we created for lunch a few years ago. With several feet of snow piled outside the windows, we sat down to enjoy a light and lemony lunch. Just maybe, by making and eating something so bright and refreshing, we could revitalize our snow weary souls. The varied shades of pale green which graced our salad bowl spoke of budding tree branches as we relished thoughts of warmer weather and a more vibrant landscape. Though there was no sign of spring outside that day, inside was blossoming as our crisp and refreshing salad provided hope for days soon to come.

Most of the genius of this lovely salad comes from Suzy, as my contribution — the celery and pepper — is minor. But we did in fact create it together as we always do. Enjoy.

Fennel, Avocado and Celery Salad
Serves 4

2 bulbs of fennel, cut vertically in half and shaved with a sharp knife or mandolin
1 tablespoon fennel fronds for garnish (those are the dark green part that look like dill)
3 pieces of celery, sliced in pieces
1 avocado, cut into chunks
Juice from ½ a lemon
1/8 cup olive oil
Salt and fresh pepper to taste

In a medium bowl, combine fennel, celery and avocado. Mix together the lemon, olive oil and salt and pepper. Gently toss the dressing with the vegetables and sprinkle the fennel fronds on top. Eat right away.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Instagram (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Kitchen Chronicles Tagged With: cooking with friends, fennel, lunch, salad, Spring

Previous Post: « Fiddle-de-Diddle Fiddleheads
Next Post: Black Girl Baking, By Jerrelle Guy »

Primary Sidebar

About Alison Javens

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

Read more…

Social Media

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Newsletter

Click here to learn more about my E-Newsletters and to access my E-Newsletter archive.

Content Archives

Categories

How To

Go to our tips and advice for Cooking With Friends.

Downloadables

Free recipe cards, food storage labels and shopping lists you can print and use!

Cooking With Friends on Facebook

Cooking With Friends on Facebook

Sites We Love

We love these sites. Link back to us to be considered.

About Food
  • Cooking With Anne
  • Delicious Days
  • Farmgirl Fare
  • Figs Olives Wine
  • Food 52
  • King Arthur Flour
  • Megnut
  • Michael Rulman
  • No Takeout
  • Orangette
  • Serious Eats
  • Steamy Kitchen
Everything Else
  • No Kid Hungry

Footer

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

All content and recipes are the property of Cooking with Friends, LLC. Copyright © 2008-2019.

© Copyright 2008-2021 Cooking With Friends · All Rights Reserved ·

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.