A light and refreshing summer salad: Fennel & poached salmon

A light and refreshing summer salad: Fennel & poached salmon

This salad is so beautiful, I have served it as a starter at dinner parties and guests have been suitably impressed.  It also happens to taste amazing (if you like fennel).  I have made it as a week-night dinner, a starter for a dinner party or to serve as a side at a BBQ.  It works in all situations.  And there's hardly any cooking, it's mainly about slicing and dicing and bringing together all these wonderful ingredients in a beautiful dish. 


Ingredients (for 2 people as a main or 4 people as a starter)


  • 1 fennel bulb: finely sliced (e.g. in the Magimix or with a mandoline)
  • 200 gr (wild) salmon fillet: poached in very salty water for 10 mins (can still be pink in the middle)
  • 1 avocado: cubed
  • 1 orange: peel and cut in thin slices
  • 1/2 cucumber: thin slices or strips
  • 1 celery stick: thinly sliced
  • 1 small bunch of Dill: chopped


  • Juice of half lemon
  • 3 tbsp of olive oil
  • Salt/pepper


  • Bring together all the ingredients.  If prepared in advance, only add the dressing 30-40 mins before serving, so the vegetables soften, but not so much that they become soggy

IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior