Arugula Salad with Lemon & Fennel
Prep time
Total time
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.
Make this vegan by using maple syrup instead of honey.
Recipe by Love and Lemons at https://dailycove.info/arugula-salad-lemon-fennel/%3C/div%3E%3Cdiv
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