Fennel & Arugula Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 medium fennel bulb, shaved thin
  • 1 small or ½ large cucumber, peeled and shaved thin
  • Juice of ½ lemon, more to taste
  • 3 tablespoons extra-virgin olive oil, more to taste
  • ¼ cup pine nuts, toasted
  • 2-3 large handfuls arugula
  • 5 basil leaves, chopped
  • Small handful feta cheese, to taste
  • Sea salt
  • 1 teaspoon agave nectar or honey (optional)
  • Pinch red pepper flakes (optional)
Instructions
  1. Toss the shaved fennel and cucumber with with the lemon, olive oil, agave nectar (if using), and a pinch of salt and refrigerate for 15-20 minutes.
  2. Meanwhile, toast and chop the pine nuts.
  3. Put the arugula in a large bowl and toss with the marinated fennel & cucumbers, pouring most of the lemon dressing on top. Taste and adjust salt, olive oil, lemon juice, and agave to your liking.
  4. Top with the toasted pine nuts, basil, and feta. A pinch of red pepper flakes is a nice touch here, too.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=397