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pear and fennel salad on a white plate with a gold rim next to pears and salad servers.
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5 from 1 vote

Pear and fennel salad

This pear and fennel salad combines fresh, crisp fruit and vegetables for a light side salad perfect for summer BBQs and picnics. A vegan, gluten free and low histamine recipe. Serves 3-4 as a side dish.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American, British
Servings: 4 servings
Author: Claire


  • 3 small pears finely sliced
  • 1 fennel bulb finely sliced
  • 1 celery stick finely diced
  • handful arugula
  • ¼ cup pistachios crushed

For the mint dressing

  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon apple cider vinegar
  • 2 tablespoon mint leaves diced, more to taste preference
  • pinch salt
  • pinch black pepper optional


  • Make the mint dressing by combining all the ingredients and stirring well. Alternatively, add to a blender and blend.
  • Crush the pistachios with the back of a spoon.
  • Finely slice the pears, fennel and celery.
  • Combine all the ingredients in your bowl and drizzle over the dressing. Serve immediately and enjoy!


  • Dice the fruit and vegetables, particularly the fennel, as finely as you can.
  • Prepare the fruit and vegetables last, just before serving, as they can brown quickly.
  • Make sure to use unsalted pistachios!
  • You can use whole pistachios if you prefer, but I suggest crushed is a little better and easier to eat in the salad.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • pears, which score 1.
  • arugula isn't rated on the SIGHI list. Swap out for another salad leaf if preferred.
  • apple cider vinegar, which scores 1.
  • black pepper, which scores 2.