This easy arugula salad is light and lemony with peppery arugula, marinated fennel, crisp radishes, creamy avocado and toasted walnuts.
Author: Jeanine Donofrio
Recipe type: Salad
Serves: 4
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
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
dollops of pesto or freshly grated parmesan cheese, optional
Instructions
Make the marinated fennel & radishes. 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.
Make the salad. 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.
Make this vegan by using maple syrup instead of honey.
Recipe by Love and Lemons at https://www.loveandlemons.com/arugula-salad-lemon-fennel/