Arugula Salad with Lemon & Fennel

A light and refreshing Arugula Salad with Lemon & Fennel featuring peppery arugula, marinated fennel, radishes, creamy avocado, and toasted walnuts.

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings servings

Calories 150 kcal

Equipment

Mandolin

Ingredients

Marinated fennel & radishes

1 small fennel bulb, white part, sliced paper thin
3 radishes, very thinly sliced
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
¼ teaspoon honey or maple syrup Use maple syrup for vegan option
¼ teaspoon sea salt

For the salad

5 cups arugula
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 small avocado, diced
⅓ cup toasted walnuts
sea salt and freshly ground black pepper to taste
dollops of pesto or freshly grated parmesan cheese optional

Instructions

Preparation

In a medium bowl, combine the fennel, radishes, olive oil, lemon juice, honey, and sea salt. Toss and set aside for 5 minutes to marinate.
In a large bowl, toss together the arugula, olive oil, lemon juice, and pinches of salt and pepper.
Assemble the salad with the arugula, marinated fennel & radishes, avocado, and walnuts. Add scoops of pesto or freshly grated parmesan cheese, if desired. Season to taste and serve.

Notes

I recommend using a mandolin to slice the fennel paper thin.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Keyword Arugula Salad, Fennel Salad, healthy salad, Lemon Salad, Vegetarian Salad

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