Lemon Fennel Arugula Salad

Name: Lemon Fennel Arugula Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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; 1/4 teaspoon Pink Himalayan salt; 5 cups arugula; 2 teaspoons extra-virgin olive oil; 2 teaspoons fresh lemon juice; 1 small avocado, diced; 1/3 cup walnuts; pink Himalayan salt and freshly ground black pepper to taste; Dollops of pesto, optional

Enjoy a refreshing and vibrant Lemon Fennel Arugula Salad, a delightful combination of crisp arugula, marinated fennel, and radishes, creamy avocado, and crunchy walnuts. The salad is lightly dressed with lemon juice and olive oil, enhancing the natural flavors of the fresh ingredients. For an added touch of richness, optional dollops of pesto can be included. This salad makes for a perfect light lunch or a vibrant side dish.

Lemon Fennel Arugula Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Level

level 1

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
1/4 teaspoon Pink Himalayan salt

Salad

5 cups arugula
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 small avocado, diced
1/3 cup walnuts
pink Himalayan salt and freshly ground black pepper to taste
Dollops of pesto, optional

View Cart (0) Checkout

Directions

In a small bowl, combine the thinly sliced fennel and radishes. Add 2 teaspoons of extra-virgin olive oil, 2 teaspoons of fresh lemon juice, 1/4 teaspoon of honey, and 1/4 teaspoon of Pink Himalayan salt. Toss to coat evenly and set aside to marinate.
In a large salad bowl, combine the arugula, 2 teaspoons of extra-virgin olive oil, and 2 teaspoons of fresh lemon juice. Toss gently to coat the arugula leaves with the dressing. Add the diced avocado and walnuts to the arugula and toss again to distribute evenly.
Arrange the marinated fennel and radishes on top of the arugula mixture. Season with Pink Himalayan salt and freshly ground black pepper to taste. If desired, add dollops of pesto for an extra burst of flavor.