Fennel, Avocado, and Rocket Salad with Lemon-Caper Vinaigrette


Balanced Raw

Published by Fair Winds

This image courtesy of Glenn Scott Photography

This salad is light and simple, and perfect for cleansing. Rocket, also known as arugula, has antifungal, antiviral, and antibacterial properties; boosts the immune system; and is full of vitamins and minerals. The peppery leaf gets along famously with buttery avocado and licorice-like fennel. The vinaigrette stores nicely in airtight glass for up to 5 days in the refrigerator.




Make Ahead RecipeYes

Recipe CourseAppetizer, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Raw, Soy Free, Tree Nut Free, Vegan, Vegetarian

MealDinner, Lunch

Type of DishFirst Course Salad, Salad


  • 2 tablespoons (17 g) capers
  • 2 tablespoons (28 ml) lemon juice
  • 2 small cloves garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon (4 g) fresh parsley leaves
  • 1 tablespoon (15 g) raw tahini paste
  • 2 tablespoons (28 ml) white wine vinegar
  • 1 tablespoon (15 ml) water
  • 1 large fennel bulb, ends trimmed, and shaved very thin with a mandoline or sharp knife
  • 3 cups (60 g) rocket (arugula)
  • 1 avocado, peeled, pitted, and cut into small cubes
  • Mandoline or sharp knife
  • Blender
  • Large Mixing Bowl


  1. To make the dressing, in a Vitamix or other high-speed blender, combine all the dressing ingredients and blend on high for 30 seconds. Set aside.

  2. To make the salad, in a large mixing bowl, toss fennel, rocket, avocado, and dressing. Serve immediately.

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