Arugula Salad with Lemon & Fennel
Serves 4
This easy arugula salad is light and lemony with peppery arugula, marinated fennel, crisp radishes, creamy avocado and toasted walnuts.
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
- 1/4 teaspoon honey or maple syrup
- 1/4 teaspoon sea salt
For the salad
- 5 cups arugula
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 small avocado, diced
- 1/3 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.