Anti Inflammatory White Bean & Fennel Salad with Garlic-Dill Yogurt Dressing

Total time30 min

Prep time20 min

Cook time0 min

Anti Inflammatory White Bean & Fennel Salad with Garlic-Dill Yogurt Dressing

This salad is bright, creamy, and deeply satisfying — the kind of bowl that looks effortless but tastes like you actually tried. Paper-thin shaved fennel brings a delicate crunch and subtle anise sweetness that pairs beautifully with hearty cannellini beans, while fresh parsley and scallion greens keep everything feeling light and vibrant. The real star is the garlic-dill yogurt dressing, whisked together with extra-virgin olive oil, fresh lemon, and a touch of cumin for warmth — it's tangy, herby, and clings to every bean in the best possible way. So many of the ingredients here — olive oil, legumes, fresh herbs, fennel, and yogurt — are well-regarded staples in eating patterns focused on reducing inflammation, so this dish earns its place on the table without any nutritional gymnastics. A short 10-minute rest before serving is a small but important step that lets the fennel soften just enough and allows all those flavors to meld together. Finished with a drizzle of olive oil and a scatter of torn fennel fronds, it's as pretty as it is nourishing. Serves four, and honestly, it disappears fast.

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Ingredients

4 servings

For the salad

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
Rosa White Beans - 15 OZ
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1 medium fennel bulb, cored and very thinly sliced, fronds reserved
3 scallions (green tops only), thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

¾ cup plain full-fat greek yogurt
3 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp fresh lemon juice
1 tsp lemon zest
2 cloves garlic, finely grated or minced
3 tbsp fresh dill, finely chopped
½ tsp ground cumin
½ tsp salt, plus more to taste
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)

For serving

2 tbsp reserved fennel fronds, roughly torn (optional)

Instructions

1
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, dill, cumin, salt, black pepper, and red pepper flakes, if using, until smooth and well combined.
2
Using a mandoline or a sharp knife, slice the fennel bulb as thinly as possible — aim for translucent, paper-thin slices. Reserve the fronds for serving.

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