Fennel Salad with Wild Smoked Salmon, Avocado and Pomegranate Vinaigrette

For the Story: The Day After…

For the Salad:

113 g/ 4 oz wild caught smoked salmon

1 fennel bulb (large- thinly sliced)

1 avocado (pitted, thinly sliced)

For the Pomegranate Vinaigrette:

57 g/ 2 0z extra virgin olive oil

57 g/ 2 0z pomegranate vinegar

1 shallot (small- finely grated)

10 g/ 2 tsp honey

1.2 g/ 1/4 tsp dried oregano

2 fresh basil leaves

pinch of salt

Prep work:

  1. Clean the fennel, thinly slice and set aside
  2. Finely grate a small shallot and set aside.
  3. Rough chop fresh basil and set aside
  4. In a separate plate, roll pieces of thin salmon into rose like shapes. Refrigerate for later use.

Making the dressing:

  1. In a bowl pour pomegranate vinegar.
  2. Add grated shallot, fresh basil, dried oregano, honey and salt.
  3. Stir well and let sit for 10 minutes.
  4. Then, whisky in the extra virgin olive oil slowly.
  5. Adjust the seasonings, if so desired.
  6. Refrigerate until ready to serve.

Making the Fennel Salad:

  1. Place sliced fennel in a large bowl
  2. Stir refrigerated vinaigrette
  3. Then pour 2/3 of it into bowl with fennel and mix well. (Put remainder aside for drizzling)
  4. In a separate plate, slice avocado into thin slices


  1. Place rolled salmon at 1 o’clock
  2. Plate avocado slices at 11 o’clock
  3. Place seasoned fennel salad at 6 o’clock
  4. Lightly drizzle all contents of plate with remaining vinaigrette.
  5. Serve immediately and enjoy!
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About Chef


For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...