Fennel-Citrus Dressing
Light and refreshing, this Fennel-Citrus Dressing is a perfect way to brighten up any salad.
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Adapted from Whole Food Cooking Every Day, by Amy Chaplin
Light and refreshing, this Fennel-Citrus Dressing is a perfect way to brighten up any salad. With its creamy texture, a touch of dill, and the gentle sweetness of fennel, it brings a delicate balance of flavors while supporting digestion. Drizzle it over fresh greens, roasted vegetables, or grain bowls for a vibrant, nourishing boost.
YIELDS: about 1½ cups (360 mL) | SOAK: 8 hours | ASSEMBLE: 10 minutes | Gluten Free, Dairy Free
Ingredients
- 1 medium (12 ounces | 340 g) fennel bulb
- 5 tablespoons (75 ml) extra-virgin olive oil
- ⅛ teaspoon asafoetida
- 3 tablespoons (45 ml) freshly squeezed lemon or lime juice
- ¼ cup (1¼ ounces |35 g) raw cashews, soaked overnight
- 2 tablespoons chopped fresh dill
- ¾ teaspoon fine sea salt, plus more to taste
- 1 teaspoon nutritional yeast (optional)
- ¼ teaspoon freshly ground white pepper
Instructions
1. Remove any tough outer layers from the fennel, then halve, core, and dice. You should have 1½ cups (6 ounces |170 g).
2. In a small pan, heat the olive oil on low heat and add the asafoetida. Toast for 5 seconds and remove from the stove.
3. Transfer the fennel to a high-powered blender (this dressing won’t become smooth enough in a regular blender), add the seasoned olive oil, lemon juice, cashews, dill, salt, and nutritional yeast, and pepper, and blend until completely smooth.
4. This dressing is quite thick and creamy, but you can thin it out with a little water, if desired. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using.