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Fennel, Celery & Avocado Salad With Lemon Dressing


  • 1 large fennel bulb – topped, tailed and sliced
  • 3 large sticks celery – cut into little strips
  • 1 medium avocado – diced
  • 1 1/2 tsp. olive oil
  • Juice of half a lemon
  • Salt & pepper

Cooking Instructions:

  • Slice fennel and then chop into pieces.
  • Cut each celery stick into thirds then slice each into match sticks.
  • Dice the avocado.
  • Place fennel. celery and avocado into a large bowl and add oil, lemon juice and seasoning, then toss.
  • Taste to see if dressing needs more lemon, oil, etc. to taste.
  • Let stand at room temperature for a few hours before serving so the dressing can flavor the vegetables.

Recipe Notes

Several of you out there have asked us about glutenfree and/or lactose free recipes. We are pleased to share a light, yet satisfying dish from Joanna Atkinson. Thanks for sharing your options with us, Joanna!

Suggested Wine Pairing

Bogle Petite Sirah Rosé
Bogle Gewürtztraminer or another crisp white wine to enjoy the flavor combinations!

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