Name: Shaved Fennel and Asparagus Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1/2 cup quinoa, uncooked; 1 bunch asparagus, shaved into ribbons; 1 bulb fennel, thinly sliced (1.5 mm setting on mandoline); 1/2 red onion, thinly sliced (1.5 mm setting on mandoline); 1.8 ounces (50 g) Manchego, thinly sliced; Juice of one lemon; Zest of one lemon; 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper

Jump to Recipe·Print Recipe· 4.1 from 28 reviews

If you’re after a salad that sings with freshness and texture, the Shaved Fennel and Asparagus Salad Recipe is an absolute must-try. This vibrant dish brings together the crisp, slightly anise-flavored bite of fennel with tender ribbons of asparagus, all balanced by creamy Manchego cheese and zesty lemon notes. The addition of fluffy quinoa adds a hearty touch without weighing the salad down, making it perfect as a light lunch or a stunning side. It’s a brilliant way to celebrate spring vegetables in a dish that’s as beautiful on the table as it is delicious.

Shaved Fennel and Asparagus Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is the first joy of this recipe. Each item is simple and accessible but plays a crucial role in building the salad’s flavor, texture, and color profile. From nutty quinoa to the fresh, crunch of shaved asparagus and fennel, every component shines in its own right while coming together in perfect harmony.

Quinoa (1/2 cup, uncooked): A wonderfully fluffy and protein-packed base that soaks up the dressing beautifully.
Asparagus (1 bunch, shaved into ribbons): Adds a tender, earthy crunch and stunning green ribbons for texture and color.
Fennel bulb (1, thinly sliced): Offers a crisp texture with a subtle anise flavor that’s utterly refreshing in every bite.
Red onion (1/2, thinly sliced): Brings a gentle sharpness and lovely purple hue that brightens the salad.
Manchego cheese (1.8 ounces/50 g, thinly sliced): This sheep’s milk cheese adds a savory, slightly nutty creaminess that complements the crunch.
Lemon juice and zest (from 1 lemon): Provides a bright citrus punch that lifts all the flavors.
Extra virgin olive oil (2 tablespoons): Smooth and rich, it binds the dressing and adds silkiness.
Kosher salt (1 teaspoon): Enhances all the natural flavors without overpowering them.
Freshly ground black pepper (1/2 teaspoon): Adds a subtle warmth and a little kick for balance.

How to Make Shaved Fennel and Asparagus Salad Recipe

Step 1: Cook the Quinoa to Fluffy Perfection

Begin by rinsing your quinoa well under cold water to remove any bitterness. Combine the quinoa with 1 cup of water in a small saucepan, then bring it to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for about 15 minutes. After cooking, keep the quinoa covered and let it sit off the heat for another 15 minutes to steam and become wonderfully fluffy. Fluff it gently with a fork before using it in the salad.

Step 2: Prepare the Vegetables and Cheese

While the quinoa cooks, it’s time to get your veggies ready. Shave the asparagus into thin ribbons—this not only looks pretty but makes the stalks easier to eat raw. Then, slice the fennel bulb thinly using a mandoline if you have one for that perfect 1.5 mm thickness, which ensures a crisp yet delicate bite. Thinly slice the red onion and Manchego cheese, layering their bold flavors throughout the salad for added complexity.

Step 3: Assemble the Salad Base

On a large serving plate, combine the shaved asparagus, fennel, red onion, and Manchego slices in an even layer. This combination sets the stage for layering your cooked quinoa, which should be sprinkled evenly on top. The mix of colors and textures here is already enticing—each forkful promises a beautiful balance of crunch, creaminess, and freshness.

Step 4: Dress and Finish the Salad

Whisk together the lemon juice, lemon zest, extra virgin olive oil, kosher salt, and freshly ground black pepper in a small bowl until the dressing becomes a smooth emulsion. Drizzle this bright dressing generously over the salad, ensuring every bite gets that perfect citrus-kissed finish. Give it a gentle toss if you like, or leave it as an artful layered presentation before serving.

How to Serve Shaved Fennel and Asparagus Salad Recipe

Garnishes

To make this salad even more irresistible, consider adding a few toasted pine nuts or slivered almonds on top for extra crunch. Fresh herbs like dill or flat-leaf parsley complement the fennel’s anise notes beautifully and add a burst of green freshness. A light dusting of freshly cracked black pepper right before serving also helps bring all the flavors to life.

Side Dishes

This salad pairs wonderfully with a variety of main courses. Try it alongside grilled chicken breast, a delicately seared fish, or even as a refreshing complement to richer dishes like roasted lamb. For a vegetarian meal, serve it with warm crusty bread and a spread of hummus or a vibrant beetroot dip to round out the flavors.

Creative Ways to Present

Try layering this shaved fennel and asparagus salad recipe in clear glass bowls or jars for a stunning visual at a picnic or potluck. The contrasting colors of the green asparagus, white fennel, and red onions really pop. Alternatively, serve it on a large wooden or marble board with the ingredients arranged in neat piles, allowing guests to build their own forkfuls just the way they like.

Make Ahead and Storage

Storing Leftovers

This salad is best enjoyed fresh but will keep well in the fridge for up to 2 days when stored in an airtight container. Keep the dressing separate if possible and toss just before serving to maintain the crispness of the shaved vegetables.

Freezing

Because this salad features fresh, crisp vegetables and cheese, it’s not ideal for freezing. Freezing will alter the texture of the fennel, asparagus, and Manchego, making the salad soggy upon thawing. Stick to enjoying it fresh for the best taste and crunch.

Reheating

Since this is a cold salad, it does not require reheating. If you want a slightly warmer bite, you could gently reheat the quinoa separately and then toss it with the fresh vegetables and dressing, but keep in mind the vegetables should remain crisp and cool for the authentic experience.

FAQs

Can I use frozen asparagus instead of fresh?

Fresh asparagus is preferred because it offers a crisp texture and bright flavor that frozen simply cannot match in this raw salad. If you only have frozen, thaw it thoroughly and pat dry, but be aware it may become mushy and lack that fresh snap.

Is there a substitute for Manchego cheese?

Absolutely! If Manchego is hard to find, try using Pecorino Romano or a mild Parmesan for a similar salty, nutty profile. For a milder taste, a good aged Gouda would also work nicely.

Can I make this salad vegan?

To make the Shaved Fennel and Asparagus Salad Recipe vegan, simply omit the Manchego cheese or replace it with a plant-based cheese alternative. Nutritional yeast sprinkled on top can add a delightful cheesy undertone as well.

What’s the best way to shave fennel and asparagus?

A mandoline slicer is the best tool for shaving fennel and asparagus thinly and uniformly, ensuring pleasant texture and easy eating. If you don’t have one, use a very sharp knife to cut as thin as possible and consider slicing asparagus diagonally for an appealing look.

Can I add other vegetables to this salad?

Definitely! Thinly sliced radishes, snap peas, or even shaved zucchini can complement the existing flavors and add extra color and crunch. Just be sure to keep the overall balance so the fennel and asparagus remain the stars of the salad.

Final Thoughts

This Shaved Fennel and Asparagus Salad Recipe is a beautiful reminder that simple ingredients can create something truly special. Its refreshing crunch, bright citrus dressing, and creamy cheese all come together to make a dish that’s easy to prepare yet impresses every time. Whether you’re serving it as a light lunch or an elegant side, it’s a vibrant celebration of fresh seasonal ingredients that I hope you’ll enjoy as much as I do.