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Shaved Fennel, Asparagus, Orange & Labneh Salad – Your Go-To Summer Salad
If you’re searching for a salad that’s refreshing, flavorful, and anything but ordinary, this Shaved Fennel, Asparagus, Orange, and Labneh Salad is the perfect solution. It’s crisp, creamy, citrusy, and light—everything a summer salad should be. Whether you’re preparing a weeknight dinner or entertaining guests, this dish is sure to shine.
Why You’ll Love This Summer Salad
This salad is all about contrast—in the best way possible. Think crunchy shaved fennel, tender asparagus, juicy orange segments, and creamy, tangy labneh. Every bite delivers a satisfying mix of textures and a burst of bright, fresh flavor.
Not only is it visually stunning, but it’s also incredibly versatile. Serve it as a light lunch, a dinner party starter, or a refreshing side dish. It’s naturally vegetarian, nutrient-packed, and easy to prepare.
Fennel: The Star of the Show
Let’s start with the fennel. I’ve always loved its crisp texture and subtle anise flavor. What makes fennel especially wonderful is that you can use the whole bulb—no waste, just flavor. When shaved thinly with a mandoline, it takes on a delicate, elegant texture that forms the perfect foundation for this salad.
Asparagus and Orange: Fresh, Bright, and Balanced
Next, thinly sliced asparagus adds a grassy freshness and a bit of bite. A quick blanch in boiling water followed by an ice bath keeps it vibrant and crisp.
Then comes the orange. Sweet and juicy orange segments bring a pop of citrus that cuts through the richness of the labneh and balances the salad beautifully. A little zest goes a long way in enhancing the overall aroma and flavor profile.
Homemade Labneh: Creamy, Tangy Perfection
While you can buy labneh at specialty stores, making it at home is incredibly simple and rewarding. All you need is some full-fat Greek yogurt and a bit of time. By straining it through a double layer of cheesecloth for several hours, you’re left with a thick, creamy spread that’s slightly tangy and completely irresistible.
It adds a cool, velvety texture that contrasts perfectly with the crisp vegetables and juicy fruit.
Assembling the Shaved Fennel, Asparagus, Orange & Labneh Salad:
To put it all together, toss the shaved fennel and asparagus with a light vinaigrette of olive oil and vinegar. Spread them out on a serving plate, then layer on the orange pieces. Tuck in a few fresh mint leaves for a burst of herbal brightness.
Finish with dollops of labneh, and sprinkle with orange zest and crushed pink peppercorns for a subtle warmth and color contrast. The result is a fresh, layered salad that’s as delicious as it is Instagram-worthy.
Serving Suggestions
This salad is a brilliant side for a variety of main dishes. For instance, I served it recently with crispy veal schnitzel and a creamy, butter-based polenta. The brightness and acidity of the salad added just the right touch of lightness to balance the richness of the meal.
It also pairs beautifully with grilled chicken, seared fish, or even a lentil or farro grain bowl for a wholesome vegetarian meal.
Make It Your Own
Want to switch it up? Try adding shaved radishes, toasted almonds, or even a drizzle of honey for extra complexity. You could also substitute grapefruit for orange or use store-bought labneh to save time.
Final Thoughts on the Shaved Fennel, Asparagus, Orange & Labneh Salad
In conclusion, this Shaved Fennel, Asparagus, Orange, and Labneh Salad is the perfect way to celebrate seasonal produce. It’s easy to make, packed with flavor, and a guaranteed crowd-pleaser at any summer table.
Shaved Fennel, Asparagus, Orange and Labneh Salad Recipe
Equipment
- 1 Cheese cloth
Ingredients
- 1 fennel bulb
- 1 bunch asparagus
- 1 orange
- 1/2 cup greek yogurt
- 10 mint leaves
- 1/8 tsp pink peppercorn
- 2 tbsp olive oil
- 1.5 tsp white vinegar
Instructions
- Make the Labneh: Spoon Greek yogurt into a double-layered cheesecloth and let it strain for at least 4 hours. This transforms it into rich, creamy labneh.
- Prepare the Fennel: Slice the fennel bulb in half and shave it finely using a mandoline for delicate, crisp ribbons.
- Blanch the Asparagus: Cut the asparagus diagonally into thin slices. Quickly blanch in boiling water for 20 seconds, then immediately transfer to an ice bath to lock in the vibrant color and crunch.
- Prep the Orange: Zest the orange first, then peel and cut it into bite-sized segments for a burst of citrus sweetness.
- Assemble the Salad: Toss the shaved fennel and blanched asparagus with a splash of olive oil and a drizzle of vinegar. Arrange on a serving plate. Scatter the orange pieces evenly across the top, then tuck in fresh mint leaves. Add generous dollops of labneh, and finish with a sprinkle of orange zest and a pinch of crushed pink peppercorns for a colorful, fragrant finish.
Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more snack ideas that will be loved by all!
Looking for other salad inspiration? These are my some of my favorites.
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