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straight on shot of a bowl of the green power salad in a pale pink bowl

Fennel, Grape, and Avocado Green Power Salad

  • Author: Allison
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This healthy green salad features avocado, grapes, fennel, olives, and lemon Parmesan vinaigrette!



For the Salad

  • 8 cups arugula, spinach, or mixed greens
  • 1 fennel bulb, ends trimmed off, thinly shaved or sliced
  • 1 cup thinly sliced cucumber
  • 1 cup green grapes, halved
  • 1/2 cup pitted green olives, sliced
  • 1 medium avocado, diced

Lemon Parmesan Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp apple cider vinegar or red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • 1 large garlic clove, minced
  • Pinch each fine sea salt and freshly ground black pepper
  • 2 tbsp cashew hemp parmesan


  1. Prepare the salad: Place the spinach/arugula/mixed greens in a large salad bowl. Top with the fennel, cucumber, green grapes, olives, and avocado.
  2. Make the dressing: Add the olive oil, lemon juice, vinegar, dijon mustard, maple syrup, garlic, salt, pepper, and cashew hemp parmesan to a jar. Screw on the lid and shake vigorously to combine.
  3. Portion out individual servings of salad onto plates or bowls. Drizzle with dressing and top with additional cashew hemp parmesan, if desired.


  • If you have a mandolin slicer, it will make easy work of slicing the fennel. Just be careful, since they are incredibly sharp. I don’t have a mandolin, so I simply sliced the fennel with a knife.
  • If you don’t want to make a full batch of the cashew hemp parmesan, sub 2 tbsp of nutritional yeast and 1 tbsp of tahini in the dressing instead. It won’t be quite the same, but it will work in a pinch.
  • Prep Time: 15 minutes
  • Category: Side Dish, Salad, Appetizer, Lunch

Keywords: vegan parmesan vinaigrette, fennel olive grape salad, avocado green salad