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Fennel and Parsley Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This crisp fennel and parsley salad is a wonderfully refreshing vegan side dish that celebrates bright, clean flavours. The natural aniseed notes of thinly sliced baby fennel pair perfectly with the earthy punch of flat-leaf parsley, creating a vibrant green base. It is a sophisticated yet simple addition to any spring or summer menu, providing a crunchy contrast to richer main courses.

Finished with a zesty orange juice and seeded mustard vinaigrette, this salad is as healthy as it is delicious. The citrus dressing cuts through savoury flavours beautifully, making it an ideal companion for buttery leek and ricotta tarts or grilled Mediterranean vegetables. Light, nutritious, and quick to assemble, it is a versatile store-cupboard hero for effortless entertaining.

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Ingredients for Fennel and Parsley Salad

  • 4 baby fennel, trimmed and thinly sliced

  • 2 cups flat-leaf parsley leaves

  • 1/4 cup (2 fluid ounces) orange juice

  • 2 tablespoons olive oil

  • 1 tablespoon seeded mustard

  • Sea salt and cracked black pepper

How to make Fennel and Parsley Salad

Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the simple leek and ricotta tarts .

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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