Spring Fennel and Zucchini Salad

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Note: This spring salad recipe is one of many featured in “Whole Fridge Cooking,” our e-cookbook all about cooking with what you find while cleaning out your fridge.

This bright and festive spring salad is delicious, healthy, and an ideal way to celebrate the motley crew of vegetables that end up in our fridges. We love it because it reminds us that cleaning out our fridge doesn’t have to be overwhelming. It can be exciting, fun, and delicious!


  • 1 zucchini
  • 6 cherry tomatoes
  • 1/4 fennel bulb
  • 1/4 finely sliced spring or red onion
  • 2 French radishes
  • 1 Tbsp tahini
  • Juice of 1 lemon
  • 1 tsp apple cider vinegar
  • 1 garlic clove, pressed
  • Handful of fresh herbs (such as parsley or dill)
  • 1/2 inch fresh ginger, minced
  • Fresh dill and parsley to garnish
  • Sea salt and black pepper to taste


1. Slice your fennel, radishes, and red onion into thin strips and cut the tomatoes into halves.

2. Using a vegetable spiralizer, spiralize your zucchini and place in a bowl. (You may want to tear the pieces here and there or else they get too long.)

3. In a small bowl, mix together the tahini, lemon, apple cider vinegar, herbs, ginger, and garlic clove.

4. Toss noodles with the sliced veggies and dressing, and garnish with fresh herbs, salt and pepper.

Recipe Notes and Variations

  • Other citrus like oranges and grapefruit work just as well for the dressing, so don’t worry if you don’t have lemons.
  • If your fennel came with the stalk still on it, save in the freezer and put it in your next batch of vegetable stock.
  • Spiralizing is an awesome way to use up other root veggies that you might have around like radishes, beets, or carrots. And if you don’t have a spiralizer, use a vegetable peeler to shave your vegetables into thin ribbons.

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