• Serves 6
  • 25 minutes
  • Difficulty Easy
  • 8 Ingredients
September 25, 2023


This Avocado + Fennel Green Salad is the perfect spring/summer salad.

Serve this salad as a side with any protein, and you’ll have a delicious meal ready to go.

The combination of creamy avocado and crisp, fresh fennel, is topped with Paul Newman’s Own Classic Dressing, creating a beautiful balance of flavours.

Paul Newman’s Own makes great tasting products using high quality ingredients. Sporting new look packaging, Paul Newman’s Own products are manufactured in Australia, and 2023 marks the 40th anniversary of the product being sold in Australia.

Paul Newmans Own Recipe Banner_625x130

What we love about Paul Newman’s Own is that they make Radically Good Food and Do Radically Good by giving away 100% of their Profits.

The Newman’s Own Foundation nourishes and transforms the lives of children who face adversity, with 100% of Profits used to Help Kids. This year they are helping Aussie kids who face serious illness experience the fun and freedom of camp.

You can purchase Paul Newman’s Own at WoolworthsColes and selected independent retailers.

Ingredients (serves 6)

  • 1 small fennel
  • 2 bunches asparagus, wooden end (about the last 3cm) chopped off 
  • 1 large avocado sliced into wedges 
  • ¼ cup pistachios roughly chopped
  • 2 tablespoons dill leaves 
  • ¼ cup Paul Newman’s Classic Dressing
  • 1 pinch flaky sea salt
  • 1 pinch freshly ground black pepper


  1. Finely slice the fennel on a mandolin (or finely sliced with a chef's knife) and shred the asparagus by peeling strips of each stalk with a vegetable peeler.
  2. Fill a large mixing bowl with water and place in about 1 cup of ice cubes. Allow to melt slightly then add in the fennel and asparagus. Allow them to sit for a few minutes while you toast the pistachios. Note: Putting the veggies into this ice bath will help them stay perky and crisp. This trick will help the veggies stay crisp for hours, so you can prepare your vegetables in advance for your Christmas lunch.
  3. Heat a large frying pan over medium heat. Add in the chopped pistachios and toast for 3-4 minutes, tossing regularly, until lightly golden.
  4. Place the fennel and asparagus onto a large serving platter. Place in the avocado wedges. Sprinkle over the pistachios and then drizzle the Paul Newman's Own Classic Dressing over the lot, seasoning with a pinch of salt and pepper. Serve garnished with dill sprigs.

  • Sounds like a perfect addition to a summer bbq!


  • Nice salad. Always looking for good recipes for light summer dishes


  • Yum! love a good fennel salad


  • I am not too sure where can i buy fennel. i never seen this in supermarkets


  • I love avocado and aniseed generally, so this sounds delish.


  • What a great salad. I’ve made this but just use olive oil and red wine vinegar instead to the bottled dressing. So delicious


  • I might try this with something other then fennel. Thanks for the inspiration.


  • I’m not a big fan of fennel, but I love dill. So maybe I’ll try this salad.


  • So many of my favourites in this recipe yum. Looks so good


  • Looks amazing and deliciously healthy! Will try this for lunch


  • this is a bit of a different salad


  • omg, yessss! this looks delish!


  • Sounds like a winner. Healthy & delicious! ????????


  • I love fennel!


  • Never tried fennel before so might have to give it a try


Post a comment
Add a photo
Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like


Looks like this may be blocked by your browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating