Fennel and White Bean Salad with Dijon Vinaigrette
This is one of those salads that surprised me. I only recently started using fennel raw, and now I genuinely crave it this way. Crisp, fresh, and incredibly satisfying without feeling heavy. It’s the kind of meal that supports digestion quietly, without trying too hard.
I make this when I want something light but grounding, especially on days when my gut feels a little sensitive but I still want real food.
Why You’ll Love It
Fresh, crisp, and easy to digest
High in fibre and plant diversity
Naturally anti-inflammatory and low in sugar
No cooking required
Works as a light meal or a simple side
Ingredients (serves 2–3)
Salad
2½ dl cooked white beans, drained and rinsed (1 cup)
1 medium fennel bulb, thinly shaved
2 green onions, thinly sliced
Mixed leafy greens
Small handful fresh parsley or dill, finely chopped
Pumpkin seeds
Walnuts
Dijon Lemon Vinaigrette
½ dl extra virgin olive oil (¼ cup)
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tsp maple syrup
½ tsp sea salt
Freshly cracked black pepper, to taste
How to
Prepare the salad
Add the white beans to a large bowl. Thinly shave the fennel using a mandoline or sharp knife and add it to the bowl along with the green onions, leafy greens, herbs, pumpkin seeds, and walnuts.Make the vinaigrette
Add the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper to a small jar. Close the lid tightly and shake until fully emulsified.Assemble
Pour the vinaigrette over the salad and gently toss until everything is evenly coated. Taste and adjust with more lemon, salt, or pepper if needed.Finish
Serve immediately for maximum crunch, or let the salad sit for about 10 minutes to soften slightly and deepen in flavour.
Anti-Inflammatory Notes
White beans → fibre and plant protein that support gut bacteria
Fennel → soothing for digestion and naturally low in fermentable sugars
Green onion → gentle prebiotic support
Olive oil → anti-inflammatory fats
Herbs and lemon → polyphenols that support digestion
